WHITE ANCHOVIES SALAD with eggplants and tomatillos
Recipe type: Salad
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 4
White anchovies salad is a recipe I love to serve all year long! The savory and sour taste of the anchovies pairs greatly with the sweetness of baked eggplants. And the best thing is the healthiness of this dish, rich in Omega-3 and vitamins!
  • 7 oz (200 g) white anchovies in oil
  • 6 violet eggplant (alternatively 4 baby eggplants)
  • 1 tomatillo
  • 1 clove of garlic (optional)
  • 4 tbsp extra virgin olive oil
  • 1 chili pepper
  • 4 mint leaves
  • to taste table salt
  1. BAKED EGGPLANTSFirst, pre-heat the oven to 360° F. After that, rinse the eggplant and sting uniformly the peel with a fork. Finally, place the eggplants over a tray lined with parchment paper and bake 40 to 60 mins, depending on the size of the eggplants. Flip the vegetables halfway in the cooking process.
  2. WHITE ANCHOVIES SALADOnce the eggplants are ready, cut them into half. The pulp has to be cooked, but still firm. Peel the eggplants immediately, pulling out the skin. The more the vegetables are still hot, the more will be easy. Now, cut the eggplants into chunks and combine with sliced mint leaves, minced garlic and, sliced chili peppers, and 1 diced tomatillo. Season with extra virgin olive oil and a little bit of salt. Finally, raise and add the white anchovies to the salad, then store at least 1 hour in the fridge before serving.
Recipe by philosokitchen at https://philosokitchen.com/white-anchovies-salad-eggplants/