3 (13)

Grilled, Vegetables

Grilled eggplant with anchovies, garlic and rosemary

Grilled eggplant with anchovies, garlic and rosemary
Mel Melcon / Los Angeles Times

Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies -- the ones that have been packed ... Read more

Total time: 45 minutes | Serves 6 to 8
  • 3 salted anchovies (6 fillets)
  • 6 cloves garlic
  • 1 cup olive oil, plus more if necessary
  • 2 large (1 1/2 to 1 3/4 pounds) round eggplants
  • 2 long branches fresh rosemary
  • Salt

Step 1Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.

Step 2Using a very sharp knife, slice the garlic crosswise as thin as you can. Reserve the tops, bottoms and odd-shaped pieces in a bowl and cover with olive oil.

Step 3Trim the tops and bottoms of the eggplants, and cut the eggplants into 1-inch-thick crosswise slices.

Step 4Working with one slice at a time, use a paring knife to cut 5 shallow slits into the eggplant -- four at the compass points and one in the center; they should be about one-half-inch deep and should not go all the way through.

Step 5Insert a garlic slice in each of the slits (if necessary, widen the slit by wiggling the paring knife in it). Insert a piece of anchovy in each slit. Finally, insert a tuft of rosemary in each slit. The fillings should be as close to flush with the surface as you can make them. Repeat with the remaining eggplant slices.

Step 6Sprinkle both sides of each eggplant slice with salt and brush generously with the garlic olive oil. Grill over a moderate fire until browned on one side, 4 to 5 minutes.

Step 7Brush with more olive oil and use a spatula to turn to the other side and brush that with oil as well. Continue cooking and brushing with oil until the eggplant is browned on both sides and tender, about 3 to 4 minutes.

Step 8Remove to a platter, brush with any remaining oil and serve.


Chocolate soup
Chocolate soup

Mini ricotta latkes with sour cherry sauce
Mini ricotta latkes with sour cherry sauce

Southern comfort soup
Southern comfort soup

Texas Corn Bread Dressing
Texas Corn Bread Dressing

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Grilled

Salted caramel bread pudding
Grilled feta in grape leaves
Grilled spot prawns with garbanzo beans, tomatoes and arugula
Grilled halibut soft tacos with lime-garlic vinaigrette