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
We love Soul Farm. It’s on our doorstep and we love the thought of food being grown literally just up the hill from us.
— Alison Cole - CSA member
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