To like this recipe, you are going to have to like aubergines and anchovies, although the flavour combines really nicely in such a way that you don’t really taste much of either – it’s more a third, new flavour. I think so anyway, and I really love it.
This goes well with the obvious things like crackers, but it’s also a good filling for baked potatoes or sandwiches. I had initially wanted to make a bagna cauda soup, but didn’t have enough aubergine, so converted mid-recipe to a tapenade instead.
Also, aubergine, egg plant, whatever you call it, is ridiculously hard to photograph in any half decent way!
Aubergine And Anchovy Tapenade
Recipe Type: Tapenade, Dip, Filling
Author:
Prep time:
Cook time:
Total time:
Serves: 350g
Remember the anchovies are pretty salty, so be careful when adding more salt!
Ingredients
- 300g aubergines
- 5 garlic cloves
- 1 tsp sugar
- 20g olive oil
- 6–10 anchovy fillets
- 30g single cream
- Salt and black pepper
Instructions
- Preheat oven to 190C
- Halve the aubergine/egg plant and drizzle olive oil over the top. Place in the oven for 35-40 minutes till it’s soft.
- Cool slightly then scoop out the aubergine, discarding the skin.
In the Thermomix
- Add garlic, sugar, olive oil and anchovy fillets into the bowl. Add the aubergine.
- Mix speed 4 for 10 seconds. It shouldn’t be puréed, just mixed together. It’s better if you can keep some of the texture.
- Add the cream, salt and pepper and mix for 5 seconds on speed 3, making sure it’s all mixed together.
- Scoop into a serving dish and serve with crackers or vegetable croutons.
In a blender
- Add garlic, sugar, olive oil and anchovy fillets into the bowl.
- Depending on your blender start slowly till you have a roughly chopped texture. Add the aubergine and cream, salt and pepper and blend till it’s all combined.
- Scoop into a serving dish and serve with crackers or vegetable croutons.
Hope you enjoy this delicious, naturally salty dip!