Baked Eggplants with Tomatoes and Anchovies
Prep: 15min
|
Servings: 4
|
Cook: 45min
Baked eggplants with tomatoes and anchovies is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- 4 tomatoes
- 1 bunch Basil
- 2 Garlic cloves
- 100 ml olive oil
- 200 g anchovies (ready to use without heads)
- Sea salt
- ground pepper
Instructions
-
1.
Wash the eggplants, pat them dry and place them in a fireproof dish. Drizzle with olive oil, season with sea salt and ground pepper.
-
2.
Wash the tomatoes and slice them.
-
3.
Peel the garlic cloves and finely chop them.
-
4.
Coarsely chop the basil.
-
5.
Distribute the chopped garlic and half of the basil over the eggplants. Place tomato slices on top and layer anchovies. Sprinkle with the remaining basil and drizzle generously with olive oil, then season again with sea salt and pepper.
-
6.
Bake in a preheated oven at 180°C (350°F) for about 40-50 minutes under combined heat.
