There are a number of different variations of this Provençal recipe, this, a very traditional one, was very popular in the last century and was often served to accompany roast poultry.
A rosé from Provence or the Rhône, such as a juicy Tavel, would be the perfect accompaniment.
- 3 aubergines
- 2 or 3 tinned anchovies
- 3 tbsp olive oil
- 2 heaped tbsp fresh parsley, finely chopped
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- dried breadcrumbs
- oil for frying
- freshly ground black pepper
Peel the aubergines and cut them in half along their length. With the point of a knife, score the cut half with diamond shaped incisions (take care not to cut right through the base or sides of the aubergine).
Wash the anchovies and chop very finely. In a bowl, mix together the parsley, garlic, shallots and anchovies. Gradually add the olive oil and season liberally with pepper.
Shallow fry the aubergines in oil in a frying pan over a moderate heat till lightly coloured all over. Drain on kitchen paper. Next place them head to tail in a gratin dish and spoon the anchovy mixture onto each aubergine.
Sprinkle lightly with breadcrumbs and place in the oven, pre-heated to 190ºC/370ºF for about 10 minutes.
Serve on their own as a starter or light lunch or to accompany roast lamb or chicken.
Serves 4 to 6
Originally appeared in Societynews May 1999