Eggplant with anchovies and capers

Melanzane con acciughe e capperi
Eggplant with anchovies and capers  is an easy and tasty way to prepare an eggplant starter.

For those who haven’t noticed eggplants are in season, which means that I – for one – am always on the lookout for new ways to prepare this in itself rather bland vegetable. This version is an all time favourite, because it’s got taste, and because it can be prepare in less than 10 minute.

1 eggplant
2 tbsp bread crumbs
1 clove of garlic
1 tbsp capers
2 anchovies
Fresh mint
Olive oil

Wash the eggplant and cut it lengthwise in sticks.
Fry the eggplant sticks in olive oil until golden. (Some recipes claim it is necessary to soak the eggplant in salt and rinse it before cooking to remove the bitterness, but with fresh vegetables I can’t taste the difference).
Mix bread crumbs with finely chopped garlic, capers, anchovies and mint.
And the bread mixture to the eggplant in the frying pan and swirl everything around for a few minutes.
Serve hot or cold as antipasti or sidedish.

You can also cut the eggplant in slices lengthwise, fry them, and roll them up with the savoury bread crumb mixture as filling.

Instead of eggplant with anchovies and capers you could try these recipes

Aubergine and onions

Burrata with pickled aubergine

Ciambotta – Aubergine, pepper and potato stew

eggplant with anchovies and capers

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