ingredients
serves 6 - 8
1 1/2 pound slender eggplant
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 anchovy fillet, finely chopped
2 tablespoons chopped fresh parsley
method
1. Cut the eggplant into thick diagonal slices, place in a colander and sprinkle well with salt. After 30 minutes, rinse and pat dry.
2. Whisk the oil, vinegar, garlic and anchovy until smooth. Season, to taste.
3. Heat a little oil in a skillet and brown the eggplant in batches. Transfer to a bowl, toss with the dressing and parsley and marinate for 4 hours.
Serve at room temperature.
