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- Eggplant With Anchovies
- (Melanzane alle Acciughe)
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Ingredients:
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3 eggplants, cut into 1/4-inch (5-mm) thick slices
4 salted anchovies
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4 fl oz (120 ml) extra virgin olive oil
1 garlic clove
1 fresh flat-leaf parsley sprig, chopped
1 tablespoon white wine vinegar
Directions:
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- To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.
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- Soak in cold water for 10 minutes and then drain.
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- Heat half the olive oil in a frying pan.
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- Add the eggplants, in batches if necessary, and cook over a medium heat until golden brown all over.
Remove with a fish slice, drain on kitchen paper and place on a warm serving dish.
Heat the remaining olive oil in a small saucepan.
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- Add the garlic and cook for another few minutes until browned.
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- Remove and discard garlic.
Add the anchovies to the saucepan and cook, mashing with a fork until they have almost disintegrated.
Stir in the parsley and vinegar, cook for a few minutes more.
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- Pour over the eggplants and serve. Serves 4.
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