Roasted Aubergine, Pepper Sauce & Anchovy Cream Recipe

Prepare and roast

Preheat the oven to 220°C (430°F). Prick the eggplants all over with a fork to prevent bursting. Rub with 3 tbs olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Place on a lined baking tray and roast on the middle rack for 30–40 minutes, turning once halfway, until the skin is charred in places and the flesh is very soft.

Remove from the oven and let cool 10 minutes. Cut in half lengthwise, scoop out the flesh into a sieve or colander set over a bowl and let drain 10 minutes to remove excess liquid. Coarsely chop the drained flesh and keep warm or at room temperature while you prepare the sauces.

Char and peel peppers

If you have a gas burner or grill, char whole red bell peppers directly over the flame or under the broiler, turning every few minutes until the skin is blackened all over (about 10–12 minutes). Alternatively, place on a baking sheet in the same 220°C oven for 25–30 minutes turning occasionally. Transfer peppers to a bowl and cover with plastic wrap or place in a sealed bag for 10 minutes to steam—this loosens the skin.

Peel the skin off the peppers, remove stems, seeds and membranes. Roughly chop the flesh and place in a blender or food processor.

Make the sauce

Add 2 cloves crushed garlic, 2 tbs extra virgin olive oil, 1 tbs sherry vinegar, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper to the blender with the peppers. Puree until smooth. Taste and adjust seasoning—add a little more vinegar if it needs brightness. If the sauce is very thick, add 1–2 tbs water to reach a spoonable consistency. Transfer to a bowl and keep warm or at room temperature.

Blend anchovy cream

Drain anchovy fillets of excess oil (reserve a little oil if desired). In a small bowl or mini food processor combine 6 anchovy fillets, 1/2 cup creme fraiche, 1 tsp lemon juice, 1 tsp olive oil and 1/8 tsp black pepper. Blend or whisk until smooth and creamy. Taste—if too salty, add another tablespoon of creme fraiche. Adjust lemon for brightness. Keep chilled briefly if made ahead.

Arrange the chopped roasted aubergine on a serving platter or individual plates in a single layer or quenelle shapes. Spoon the roasted red pepper sauce in a ribbon or pool alongside/over the aubergine.

Dot or pipe the anchovy cream over the aubergine and pepper sauce in small spoonfuls. Drizzle 1 tbs extra virgin olive oil over the whole dish, sprinkle 2 tbs chopped fresh parsley, 2 tbs toasted pine nuts if using, and finish with 1/2 tsp flaky sea salt and an extra grind of black pepper.

Serve at room temperature with crusty bread or as a component of a mezze. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.