From August to October, eggplant is much used in the meals of the Mediterranean and even Dalmatian cuisine. Low in calories, rich in proteins and fiber, who would not want to use it in today’s diet. We could not resist it either, so we enriched it with olive oil, garlic, anchovies and lemon juice and turned it into a nice spread. Over the toasted bread, combined with tomatoes, it will be your new favourite snack.
550 g (19 oz) or 2 smaller egg-plants
1 tablespoon olive oil
2 salted anchovy fillets
1-2 cloves garlic
1 tablespoon honey
half a lemon juice
half a sprig parsley
Wash the eggplants, dry and cut in half. On each half of the eggplant create a rhomboidal net on the peel using a knife, coat the surface with olive oil and bake in an oven previously heated to 200 ˚C (392 °F), 30-40 minutes.
After you have cooled them a bit, put in blender the central part of the eggplant (without the peel), a tablespoon of olive oil, chopped anchovies and garlic, honey, lemon juice, chopped parsley, salt and pepper.
Mix it all well to get a creamy spread. Cool well in the refrigerator and cover the surface with plastic foil.
Serve eggplant spread on toasted bread with black olives.