This Anchovies and Eggplant toast is an appetizer that combines the intense umami flavor of anchovies preserved in olive oil, with the creaminess of baked eggplants and the crunchy texture of the onion. A combination that when seasoned with a chopped garlic and parsley provokes an explosion of flavors in the mouth.
Anchovy and eggplant toast
Canned anchovies
The consumption of salted fish dates back to ancient civilizations such as the Greeks and Romans. The Romans, in particular, developed garum, a fermented fish sauce that included anchovies and was used as a condiment in numerous dishes. This tradition of preservation in salt and oil continued over the centuries and was perfected over time.
In the Middle Ages, preserved anchovies continued to be a prized food, especially in coastal regions of the Mediterranean, where they were used as a source of protein and flavor in times of scarcity. During the Renaissance, its trade expanded throughout Europe, consolidating its position as an indispensable product in the cuisine of several countries. Use in traditional and contemporary cuisine
Canned anchovies have been integrated into many cuisines around the world. In Italian cuisine, they are a key ingredient in puttanesca, a pasta sauce that combines tomatoes, olives and capers. In Spain, they are an essential part of gildas, a popular Basque pincho that mixes anchovies, olives and chilli peppers. Likewise, in France, the pissaladière de Nice is a tart of onions, olives and anchovies that stands out for its balance of flavors.
In contemporary cuisine, canned anchovies remain an essential ingredient. They are used to enhance sauces, dressings and stews, providing depth and richness of taste. They have also become popular in haute cuisine, where chefs use them in emulsions, flavored butters and innovative combinations with sweet and sour ingredients.
Anchovy and eggplant toast
This Anchovies and Eggplant appetizer combines the intense umami flavor of anchovies preserved in olive oil, with the creaminess of baked eggplants and the crunchy texture of the onion. A combination that when seasoned with a chopped garlic and parsley provokes an explosion of flavors in the mouth.
Ingredients
- 4 slices of bread
- 12 small anchovies (3 per slice)
- 1 eggplant
- 1/2 red onion
- 1 clove of garlic
- 4 sprigs of parsley
- 20 ml of olive oil
Instructions
- Cook the eggplant in the oven for 40 minutes at 180 degrees.
- Cut the red onion very fine and set aside, in a mortar chop the garlic with a pinch of salt and chopped parsley, crush it into small pieces and pour a little oil,
- Prepare 4 slices of bread and toast them.
- When the aubergines are tender, we cut them into pieces (it can be with skin if you like) and mix them with the onion and the garlic and parsley sauce.
- On the bread we put the eggplant mixture that we have prepared and we finish with the anchovies on top.
Notes
You can also try using anchovies marinated in vinegar instead of anchovies.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 596mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 8g
Pin it:
