Roast aubergine with anchovies and oregano
by Yotam Ottolenghi
Ingredients
2 medium aubergines, cut into 2cm-thick discs
Salt and black pepper
145ml olive oil
1½ tbsp oregano leaves
20g anchovy fillets, finely chopped
1 tbsp white-wine vinegar
1 small garlic clove, peeled and crushed
5g parsley, roughly chopped
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
— Lila
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