If you’re in the mood for a delicious, Mediterranean-inspired dish that’s quick to prepare, look no further. This White Anchovy Eggplant Lavash recipe is bursting with flavor and ready in just 35 minutes. Perfect as a substantial side dish, appetizer, or light lunch, it combines the richness of anchovies with the hearty texture of roasted eggplant, all topped on crispy lavash bread.
Ingredients
- 4 medium eggplants
- 100 ml olive oil
- 45 ml vegetable or canola oil
- 20 g white anchovy fillets in oil
- 1 Tbsp white wine vinegar
- 1 small garlic clove, crushed
- 1 ½ Tbsp fresh oregano leaves
- 5 g parsley leaves
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- Lavash bread (as needed)
Step-By-Step Instructions
- Prepare the Eggplant: Preheat your oven to 240°C (464°F).Line two large baking sheets with parchment paper. Slice the eggplants into 2 cm thick discs and sprinkle with ½ tsp salt. Place the eggplant slices on the baking trays and brush both sides with 70 ml of the olive oil.
- Roast the Eggplant: Bake for 35 minutes, or until the eggplant is caramel brown and cooked through but still holds its shape. Remove from the oven and leave on the baking tray to cool.
- Make Crispy Oregano: Heat the vegetable or canola oil in a small saucepan over high heat.To test if the oil is hot enough, drop in an oregano leaf. If it sizzles and turns bright green, add one tablespoon of oregano leaves to the oil and cook for just a few seconds until crisp. Remove with a slotted spoon and place on a paper towel-lined plate.
- Prepare the Dressing: Drain and finely chop the white anchovy fillets. In a bowl, whisk together the anchovies, crushed garlic, white wine vinegar, ¼ tsp ground black pepper, and a pinch of salt. Slowly add the remaining 30 ml of olive oil, continuing to whisk until the dressing is well combined.
- Assemble the Dish: Finely chop the parsley and the remaining fresh oregano. Place the roasted eggplant slices in a bowl and pour over the anchovy dressing. Gently toss to coat the eggplant evenly.
- Serve: Place the dressed eggplant slices on pieces of lavash bread. Sprinkle the crispy oregano over the top just before serving.
Directions
- Preheat Oven: 240°C (464°F)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Facts
- Servings: 4
- Calories per Serving: 200 kcal
- Total Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 10 mg
- Sodium: 400 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 4 g
- Sugars: 5 g
- Protein: 3 g
Reviews
Jane D. “I was skeptical about the anchovies, but they add such a rich flavor without being fishy. This recipe is now a staple in our house!”
Mike T. “Quick, easy, and packed with flavor. Perfect for a busy weeknight. The crispy oregano is a game-changer!”
Community Tips and Praise
ChefEmma89: “If white anchovies aren’t available, regular anchovies can be used as a substitute.”rinse them a bit to reduce the saltiness.”
HealthyLiving123: “I tried this recipe with gluten-free lavash, and it turned out great. Perfect for a light and healthy meal.”
VeggieLover: “For a vegetarian version, I replaced the anchovies with capers. It still had that wonderful umami kick!”
This quick and easy White Anchovy Eggplant Lavash recipe is perfect for anyone looking to create a flavorful and impressive dish in just 35 minutes. Whether you’re cooking for family or impressing guests, this recipe is sure to be a hit. Enjoy!
