Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 large globe eggplant or 2 Asian eggplants
- 2 large cloves garlic
- 3 sprigs Italian parsley
- 1/4 to 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 6 slices rustic baguette or 2 slices large loaf rustic bread
- 3/4 cup fresh cheese or substitute Ricotta cheese
- 12 canned anchovy fillets
Preparation:
This eggplant and anchovy tapa makes about 2-3 servings.
Cut eggplants lengthwise to make slices approximately 1/4-inch thick. Brush with olive oil. Place slices on broiler pan and broil on both sides. If you prefer, grill the slices on a BBQ. Eggplant slices should be soft, but not dried out. This should take about 10 minutes.
While eggplant is cooking, toast bread, then allow to cool on a rack for about 5 minutes.
Prepare the green sauce. Peel garlic cloves, then chop coarsely. Place parsley and chopped garlic into a food processor or blender. Drizzle in the extra virgin olive oil while processing. (A stick blender can also be used to make this sauce.) Process or blend until parsley is chopped, but still recognizable.
Spread cheese over each slice of bread. Then drizzle green sauce over cheese and add a slice of grilled eggplant. Top with anchovy fillet. If using a larger loaf of bread than a baguette, cut each slice of bread in half so it is easier to manage.
Serve with napkins as this dish can be messy.
