Roasted eggplants (and/or brussels sprouts) with garlic-anchovy vinaigrette

 Based on the Ottolenghi recipe in the book Simple

The dressing is surprisingly not fishy - just a great salty taste that goes really well with the roasted eggplants.

Ingredients:

• Eggplants
• Anchovy fillets in oil
• White wine vinegar
• Garlic
• Salt
• Olive oil
• Black pepper
• Fresh herbs, like oregano or thyme
• Fresh parsley

Directions:

1. Oven at 230 C / 450 F
2. Slice the eggplant in 2cm thick slice rounds and sprinkle with salt/mix in bowl with salt. (He recommends 1/2tsp salt for 4 medium eggplants).
3. Put on a sheet with parchment paper -- Brush with oil -- Bake for 35 minutes or until golden brown and cooked through. 
1. Alternatively, they can be cut into big chunks and cooked in a frying pan until brown. Takes a long time too though - and seems oilier.
4. He recommends cooling them first - Warm or cooled will be good.
5. While it bakes, make the Vinaigrette:
1. Finely chop anchovies (approx 6 fillets for 4 eggplants)
2. Finely chop 1 clove garlic
3. Mix anchovies + garlic + 1 Tbsp white wine vinegar + 1/8 tsp salt + 1/4 tsp black pepper/
4. Then whisk in the 2 Tbsp olive oil till blended.
6. Chop the herbs up and sprinkle on the eggplant with the dressing and serve.

Brussel sprouts, too

We also tried it on brussels sprouts and that was good too.

I recommend roasting brussels sprouts like this (based on another Ottolenghi recipe):

1. Wash, trim the end, chop in half.
2. Toss / brush with olive oil, salt and pepper.
3. Roast cut side down on a parchment lined cookie sheet for 15 minutes at 230 C / 450 F.
4. The faces will turn nice and brown, the rest does not get soggy - yum!