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    WHITE ANCHOVIES SALAD with eggplants and tomatillos

    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!

    WHITE ANCHOVIES SALAD with eggplants and tomatillos

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    anchovy-salad-eggplant

    • 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

    WHITE ANCHOVIES SALAD with eggplants and tomatillos

    BAKED EGGPLANTS

    First, 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.

    WHITE ANCHOVIES SALAD with eggplants and tomatillos

    WHITE ANCHOVIES SALAD

    Once 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.

    WHITE ANCHOVIES SALAD with eggplants and tomatillos

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    PRINTABLE VERSION

    WHITE ANCHOVIES SALAD with eggplants and tomatillos
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Salad
    Cuisine: International
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. BAKED EGGPLANTS
      First, 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 SALAD
      Once 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.
    3.5.3217

    WHITE ANCHOVIES SALAD with eggplants and tomatillos

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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