Roasted aubergine with coriander and anchovy salsa from Mezcla: Recipes to Excite (page 77) by Ixta Belfrage

Ingredients

basil
cherry tomatoes
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Serves : 4

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Schooffiecooks on March 27, 2026

We had it with Turkish cornbread. And used feta instead of mozzarella. And I had some sunshine while making this beautiful picture!
traveller on January 20, 2026

Next time I would omit the raw garlic from the sauce - a bit sharp for me. I had this with lamb chops and it was pretty good but nothing special I am afraid.
bernalgirl on August 04, 2025

Wow, this is good. I roasted the tomatoes separately from the eggplant and peppers in a ceramic dish and added a crushed garlic clove. I liked that the eggplant got some crispy edges while the tomatoes retained their juices. I combined everything at the last minute and that anchovy salsa is delicious! Definitely something to repeat!
bernalgirl on August 04, 2025

Wow, this is good. I roasted the tomatoes separately from the eggplant and peppers in a ceramic dish and added a crushed garlic clove. I liked that the eggplant got some crispy edges while the tomatoes retained their juices. I combined everything at the last minute and that anchovy salsa is delicious! Definitely something to repeat!
treay on November 09, 2024

This eggplant recipe was delicious, and cooked it to instructions except that I used red capsicums instead of red chillies - I didn't have any.