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You are here: Home / Gluten Free / WHITE ANCHOVIES SALAD with eggplants and tomatillos

WHITE ANCHOVIES SALAD with eggplants and tomatillos

11/15/2016 by Filippo Trapella Leave a Comment

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!

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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

Filed Under: Appetizers, Gluten Free, Recipes, Salads Tagged With: anchovies, chily, eggplant, healthy, mint, salad, savory, sour, tomatillo, white anchovies

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