Baked Eggplants with Tomatoes and Anchovies
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 4 Tomatoes
- 1 bunch Basil
- 2 garlic cloves
- 100 milliliters olive oil
- 200 grams Anchovy fillet (ready to cook, without head)
- Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse and pat dry eggplants. Arrange in an ovenproof dish. Drizzle with olive oil season with salt and pepper.
2.
Rinse and slice tomatoes.
3.
Peel and finely chop garlic cloves.
4.
Chop basil coarsely.
5.
Arrange garlic and half of basil in an eggplant pan. Top with tomato slices and anchovies. Sprinkle with remaining basil and drizzle with plenty of olive oil, season with salt and pepper. Bake in preheated oven at 180°C (approximately 350°F) for about 40-50 minutes. Remove from the oven and serve.
