Oven baked aubergine with cheese and anchovy
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Loading... - Angie.Morgan
- 24 Aug 2021
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Prep 10 min
Cook 20 min
Serves 4
2 aubergines, cut into 5mm slices (you want 16)
Olive oil
Salt and black pepper
1 onion, peeled and sliced into thin rings
400g scamorza, provola, or plain or smoked mozzarella
8 anchovies, halved
Dried oregano
Dry breadcumbs
Line a flat baking tray large enough to accommodate the slices in a single layer, with baking parchment. If you don’t have one large enough, just use two.
Lay the aubergine slices on the parchment, brush generously with olive oil and sprinkle with a little salt.
Cut the cheese into 5mm slices and put one on each slice of aubergine. Share the onion rings between the 16 mounds, topping each with half an anchovy, a pinch of oregano, a grind of black pepper, a good sprinkle of breadcrumbs then zigzag each with more olive oil.
Bake at 200C/390F/gas 6 for 20 minutes, until the cheese is golden and bubbling, breadcrumbs crisp and the edges darker. Serve and eat while still hot.
