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!
25 MINUTES
EASY
OMNIVORE
INT.
262 PER PORTION
UMAMI
EVERYDAY
SIDE / DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
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.
How to serve:
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.
How to store:
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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
FOR 4 PORTIONS
EGGPLANT
- 2 eggplants
- 4 tbsp olive oil
- 1 tsp oregano
- 1/4 tsp chili flakes
- 1/8 tsp salt
- 1/8 tsp pepper
PARMESAN VINAIGRETTE
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 50ml 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
ACHNOVY OIL
- 2 tbsp olive oil
- 4 anchovis filets
TOPPINGS
- parsley
- freshly grated pepper
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- medium-sized bowl
- sealable jar
- cheese grater
- small pot
- Wash the eggplants thoroughly and cut into chunks.
- Peel the garlic clove.
- Finely grate the Parmesan.
ACTIVE: 20 min
PASSIVE: –
COOKING
1. 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.
2. 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, 50 ml 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.
3. 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.
4. 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.
NOTE: The calorie information may vary depending on the product used, country and region.
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