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
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
— Philippa
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