Today is a week night so I could not spend more as much time as I would on a Saturday but this shouldn’t stop me from making something new: roasted aubergine with Anchovies and Oregano.
I had not really planned for this recipe but it looked simple enough to get done in a short time. Since I also had some chicken in the fridge I also re-made Chicken With Miso, Ginger and Lime, hoping that the flavours would go together.
One note on the chicken: I was already much faster than last time preparing it all and I can definitely see this become a staple: mix it with some vegetables and spend most of the time waiting for it all to roast in the oven.
Back to the aubergine: this one also needed roasting — a true sign of a very simple dish — and therefore didn’t take much work, leaving me more time for the chicken preparation. Just before serving, mix it all together with an anchovy dressing and some parsley.
I didn’t expect the aubergine to almost overpower the anchovies which is why I went a little lighter on those (I admit I could not really see aubergine and anchovies really working). But that’s exactly what happened. I plan to be braver next time!
