Roasted Eggplant with Artichoke Hearts and Salsa Verde

By • September 1, 2009 • 4 Comments

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Author Notes: I am a true believer that roasting is the best way to create the perfect mouthful of eggplant. More so, baking these Mediterranean vegetables at a very high heat in the oven can transform soggy, dull pieces of jarred artichokes into fresh, crispy marvels. I toss the eggplant and artichokes piping hot with a simple salsa verde--chives, parsley, anchovy paste, lemon juice and capers--and pile them high over a simple filet of fish. You can use any leftover herbs for the salsa, and any sturdy fish as the center-piece. But what really makes these simple Mediterranean flavors come together, and gives the eggplant an extra salty bite, is the anchovy paste in the salsa.PhoebeLapine

Makes 2 side servings

  • 4 Japanese eggplant (1 small regular), cut into ½ inch rounds
  • 1 small red onion, quartered and sliced
  • 6 ounces marinated artichoke hearts, drained and rinsed
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  1. Preheat the oven to 445 degrees.
  2. In a large rimmed baking dish, combine the eggplant, onion, and artichoke hearts with a glug of olive oil and a sprinkle of salt. Toss until fully coated, and then shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.
  3. In the meantime, combine the capers, herbs, anchovy paste, lemon juice, oil and salt in a small bowl and whisk until fully incorporated.
  4. When the vegetables have finished roasting, toss them together with the salsa verde.
  5. To serve, top a centerpiece protein (I recommend a fish fillet) with the eggplant mixture, or arrange on a side platter, and garnish with some chopped chives.
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Tags: savory, Summer, travels well

Comments (4) Questions (0)

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17 days ago QueenOfGreen

Guests (and I!) loved it. I'm only sad there were no leftovers!

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about 5 years ago PhoebeLapine

Katie, Susan,

So glad you both enjoyed the recipe! Toasted nuts sounds like such a wonderful addition--I wish I had thought of it! Perhaps the next time I make this it will be over pan-fried cod with golden brown pine nuts on top.

Thanks again!

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about 5 years ago katieb

Our garden is overflowing with eggplant right now, so I've made this twice already as a nearly-vegetarian pasta topping. I added some crumbled goat cheese and toasted walnuts - a PERFECT dinner and definitely one I will continue to make. Very highly recommended.

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about 5 years ago Susan

My roommate and I made this for a dinner party, with pan fried cod fillets as the white fish, and it was a huge hit. It was gone in 20 minutes. We used canned artichokes in water instead of marinated and it was delicious. Highly recommended.