Look for small eggplants to use in this recipe, not the ones generally used in eggplant Parmesan.
Warm Eggplant (Aubergine) and Anchovy Salad (Ensalada Templada de Berenjenas y Anchoas)
3 eggplants (see note)
1 cup olive oil
1 clove garlic, chopped
1 tablespoon chopped parsley
3 anchovy fillets in oil, drained and crush
Juice of 1 lemon, strained
Salt, to taste
Pepper, to taste
Peel the eggplants – although this dish is delicious if they are not peeled – then cut them into slices about ¾ inch thick, sprinkle with salt and place in a colander. Leave for 1 hour to draw out the juices, the rinse off the salt and pat dry.
Heat the oil in 1 or 2 skillets or frying pans over low heat and arrange the eggplant slices in a single layer so they have plenty of room. Cover and cook, turning once, for 20 minutes, or until the eggplants are tender and softened. Drain off nearly all the oil, leaving just enough to prevent the slices from sticking. Sprinkle the garlic, parsley and salt over them.
Mix the anchovies with the lemon juice and season with a little pepper. Pour this over the eggplants, covering them evenly, and serve.
Note: Don’t look for the large eggplants often used in eggplant Parmesan. Look for smaller eggplants, about 8 inches in length and 3-4 inches in diameter.
Makes 4-6 servings.
From “The Book of Tapas” by Simone and Inés Ortega