Description
Sliced anchovies marinated in sunflower oil
Revithosalata with grilled eggplant and anchovies
ingredients (For 2-4 portions)
2 medium eggplants
salt
2 crushed in anchovies 2-3 k.t.s. olive oil
2/3 cup olive oil
1 cup cooked chickpeas
2 garlic peeled and chopped
1 great, tight, ripe tomato
1 k.t.g. oregano
salt and freshly ground black pepper
2-3 tablespoons red wine vinegar
Implementation
1. Remove the stem and the rear portion of each aubergine and the first cut longitudinally and then dicing 1,5 from. Put them in a colander and salt them with plenty of salt per layer, placing a weight on them, and let them drip 30 minutes. rinse, the slight squeeze with your hand to eliminate excess water and pat dry with paper.
2. Heat 1/3 cup of oil in a large skillet and saute half the eggplant and stir gently over medium heat, until they get a brown color and soften, but not to make porridge. Remove from heat and allow to cool slightly. Repeat the same with the remaining amount of eggplant and other third cup oil.
3. In a large bowl mix the aubergines, chickpeas, the garlic, tomatoes, the mashed anchovies and oregano. Add salt and pepper, vinegar and oil, and allow to 'tie' covered at room temperature for 1 hour before serving.
Nutritional information per 100 g | |
---|---|
Energy Fat Saturated Carbohydrates Sugars Fibre Proteins Salt |
1773 kj / 429 kcal 41.9 7 10.9 0.5 0.7 2.2 1.88 |