Roasted Aubergines With Coriander and Anchovy Salsa

Savour a unique culinary adventure with this Roasted Aubergines & Coriander Anchovy Salsa recipe. Easy to cook & delightfully tasty!

Course Main Course

Cuisine Middle Eastern

Keyword Aubergine, Vegetarian

Prep Time 15

Cook Time 45

Servings

Calories 528

Author Spooning & Forking Couple

Preheat the oven to 210 Celsius, and line your baking tray with parchment paper. The parchment paper will help you achieve that golden-brown colour on the vegetables without sticking.
Toss the aubergines, cherry tomatoes, and chillies in a mixing bowl with olive oil, sea salt, and a generous helping of freshly ground black pepper. The combination of these fresh ingredients will make your kitchen smell divine!
Spread the vegetable mix on the baking tray, ensuring they’re spaced out for an even roast. You don’t want a crowded tray, which could lead to steamed veggies instead of roasted ones.
Roast for about 45 minutes, stirring halfway through. Keep an eye on your veggies until the aubergines have that dark golden-brown colour, and the tomatoes are soft and juicy. After roasting, set them aside to cool.
Now, let’s whip up the showstopper: The Coriander and Anchovy Salsa. Stir all the salsa ingredients in a small bowl. The punchy anchovies, combined with the fresh coriander and basil, will give your salsa a burst of flavour.
Transfer the roasted vegetables to a platter. Sprinkle chunks of buffalo mozzarella on top, and then spoon over the salsa. This soft, creamy cheese enhances the robust flavours of the vegetables and the salsa.