Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil
January 24, 2024 by Kimberly
Discover the delight of Roasted Eggplants, enhanced with savory Parmesan Vinaigrette and rich Melted Anchovy Oil – a simple yet exquisite culinary experience!
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TOTAL TIME
25 min
SERVES
4 portions
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Embark on a culinary journey with this roasted eggplants, a dish that transforms simple ingredients into a symphony of flavors. This gourmet dish, featuring the subtle smokiness of perfectly roasted eggplants, is elevated with a luxurious Parmesan Vinaigrette and a unique melted Anchovy Oil. Ideal for both intimate dinners and special gatherings, it showcases the versatility and richness of eggplant in a new, exciting way.
Present the Roasted Eggplants warm, drizzled generously with the homemade Parmesan Vinaigrette. The Melted Anchovy Oil adds an unexpected depth, creating a savory experience that’s both heartwarming and sophisticated. Pair it with a light salad or crusty bread to absorb the exquisite flavors. It’s a flavorful vegetable dish that stands out, whether as a main course or a luxurious side.
Keep any leftovers in an airtight container, refrigerated. It maintains its deliciousness for up to one day, making it a convenient and healthy eggplant entree option. The flavors even deepen over time, offering a rich, savory experience with each bite. Reheat gently to preserve the delicate balance of flavors, and enjoy the convenience of a gourmet meal at any time.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil
- Total Time: 25 min
- Yield: 4
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium-sized bowl
- sealable jar
- cheese grater
- small pot
Ingredients
- 2 eggplants
- 4 tbsp olive oil
- 1 tsp oregano
- 1/4 tsp chili flakes
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 50 milliliters vegetable stock (5 tbsp)
- 1 tsp honey
- 1 tsp dijon mustard
- 1 garlic clove
- 2 tbsp creme fraiche
- 2 tbsp grated parmesan
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp olive oil
- 4 anchovie filets
- parsley
- freshly grated pepper
Instructions
- Wash the eggplants thoroughly and cut into chunks and finely grate the Parmesan.
- Place the eggplant chunks in a medium bowl and mix with 4 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp chili flakes, 1/8 tsp salt and 1/8 tsp ground pepper. Place the eggplant pieces on baking paper, spread evenly and bake in the oven at 230°C (450°F) for 15-20 minutes until crispy.
- In the meantime, stir together the Parmesan vinaigrette. To do this, place the following ingredients in a sealable jar and shake well: 1 crushed garlic clove, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp creme fraiche, vegetable stock, 2 tbsp olive oil, 2 tbsp grated Parmesan, 1 tsp honey, 1/8 tsp salt and 1/8 tsp ground pepper. Set aside.
- Heat 2 tbsp olive oil in a small pan over a medium heat. Add the anchovy fillets and stir until the anchovies have dissolved in the oil.
- Remove the eggplants from the oven and arrange on plates. Spread the vinaigrette over the eggplants and top with anchovy oil, parsley and freshly ground pepper.
- Cook Time: 25 min
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