🍽️ Baked Aubergine, Tomato and Anchovy Medley

Name: Baked Aubergine, Tomato and Anchovy Medley
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggplants; 4 tomatoes; 1 bunch basil; 2 garlic cloves; 100 ml olive oil; 200 g anchovies (kitchen-ready without head); sea salt; pepper (from the mill)

295 kcal · 30 min · 4 servings

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Ingredients

2 eggplants
4 tomatoes
1 bunch basil
2 garlic cloves
100 ml olive oil
200 g anchovies (kitchen-ready without head)
sea salt
pepper (from the mill)

Instructions

1. Rinse the eggplants under running water.
2. Pat the eggplants dry with a clean kitchen towel.
3. Place the eggplants in an ovenproof baking dish.
4. Drizzle olive oil over the eggplants.
5. Season the eggplants with salt and pepper.
6. Rinse the tomatoes under running water.
7. Slice the tomatoes into thick rounds.
8. Peel the garlic cloves.
9. Chop the garlic very finely.
10. Chop the basil leaves coarsely.
11. Spread the chopped garlic evenly over the eggplants.
12. Add half of the chopped basil leaves to the eggplants.
13. Place the tomato slices on top of the seasoned eggplants.
14. Place the anchovies on top of the tomato slices.
15. Sprinkle the remaining basil over the dish.
16. Drizzle generously with olive oil over everything.
17. Season the dish again with salt and pepper.
18. Preheat the oven to 180 degrees Celsius.
19. Bake the dish in the oven for 40 to 50 minutes.

Nutrition per serving

kcal: 295
Protein: 13 g · Fett/Fat: 24 g · Carbs: 7 g