This Marinated Aubergine Dish is the Perfect Summer Dinner
Fresh, light and delicious, our favourite way to enjoy this dish is al fresco in the garden
- For the Dressing
- 5 anchovies
- 1 clove of garlic, minced
- 100ml olive oil
- 100ml red wine vinegar
- For the Marinated Aubergines
- 3 aubergines
- Approx. 500ml olive oil (to cover)
- 3 garlic cloves
- 1 sprig of rosemary
- 1 peel of a lemon
- For the Croutons and Cheese
- 200g bread
- 1 garlic clove
- 1/2 zest of a lemon
- Rosemary
- Olive oil
- 200g sheep's curd (If sheep's curd is unavailable, some strained seasoned yoghurt works just as well, or seasoned ricotta.
- Basil
For the Dressing
Add the anchovies, garlic, and olive oil into a pan. On a low heat gently cook the garlic and melt the anchovies.
Once cool, mix with red wine vinegar to emulsify.
For the Aubergine
Slice the aubergine into rounds about two-centimetres thick and salt them. Using a heavy bottomed frying pan, and a small amount of oil to fry the aubergines, getting a nice dark colour.
Once all the aubergines are cooked, cover with some fruity olive oil, lemon zest taken off with a peeler, a sprig of rosemary and some peeled garlic cloves. These will happily keep in the fridge for weeks.
This preparation of keeping grilled vegetables under oil is a great way to preserve the summer glut, working just as well with courgettes or tomatoes.
To Assemble
Place the sheep’s curd on the bottom of the plate, covering with the marinated aubergines.
Spoon on a generous amount of the dressing on top, letting it seep down, melding with the curd.
Garnish with whole anchovy fillets, and lots of basil. Roughly tear the bread into small chunks, dress with generous amounts of olive oil, grated garlic, lemon zest, and finely chopped rosemary.
