Ingredients:
-
1-2 small eggplants, preferably the long narrow ones
-
2-3 tablespoons EV olive oil
-
2-3 cloves garlic
-
3-4 anchovy fillets
-
1 tablespoon chopped parsley
-
1 lemon
-
freshly ground pepper
Slice the unpeeled eggplants and brush with oil. Grill, turning often,
until soft to the touch. In processor or mortar and pestel, blend
remaining ingredients. Spread each slice with some and serve while
slightly warm. |
