Roast aubergine with anchovies and oregano
by Yotam Ottolenghi
Ingredients
2 medium aubergines, cut into 2cm-thick discs
Salt and black pepper
145ml olive oil
1½ tbsp oregano leaves
20g anchovy fillets, finely chopped
1 tbsp white-wine vinegar
1 small garlic clove, peeled and crushed
5g parsley, roughly chopped
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.