Summer

Roasted Eggplant with Artichoke Hearts and Salsa Verde

by:
September  1, 2009
4.5
2 Ratings
Roasted Eggplant with Artichoke Hearts and Salsa Verde
  • Makes 2 side servings
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

What You'll Need
Ingredients
  • 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
Directions
  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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  • QueenOfGreen
    QueenOfGreen
  • PhoebeLapine
    PhoebeLapine
  • streborsirk
    streborsirk
  • katieb
    katieb
PhoebeLapine
Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on www.FeedMePhoebe.com

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5 Reviews

streborsirk
streborsirk February 16, 2020
We made this for a family dinner and it was a hit, even with eggplant skeptics. Grocery was out of chives so we subbed scallions. We also decided to include some mint, which added a sweet note to the sour, herbal salsa.
 
QueenOfGreen
QueenOfGreen October 14, 2014
Guests (and I!) loved it. I'm only sad there were no leftovers!
 
PhoebeLapine
PhoebeLapine September 11, 2009
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!
 
katieb
katieb September 7, 2009
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.
 
Susan
Susan September 6, 2009
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.