Anchovy Flavored Eggplant On Toast Recipe by cookpad.japan
Cooking Instructions 1 Cut the stem end off the eggplant, and slice as thinly as possible (about 3mm thick). Toast the bread. 2 Dissolve 2 teaspoons of salt in 400 ml of water, and soak the sliced eggplant for a while. 3 Chop up the anchovy filets finely, and mix together with the other ＊ ingredients. 4 Heat up the olive oil in a frying pan, drain and dry the eggplant slices and line them up in the frying pan. When the slices are lightly browned on both sides, take them out and leave them to cool down a bit. 5 Note: Since the eggplants will continue cooking a bit with residual heat, I've layered them on the plate on purpose. 6 Spread the mayonnaise sauce on the toast. 7 Top with the eggplant slices and chopped basil (or parsley), and it's done. 8 You can also turn this into sandwiches with cucumber, lettuce, avocado, etc. 1 Cut the stem end off the eggplant, and slice as thinly as possible (about 3mm thick). Toast the bread. 1 Cut the stem end off the eggplant, and slice as thinly as possible (about 3mm thick). Toast the bread. 2 Dissolve 2 teaspoons of salt in 400 ml of water, and soak the sliced eggplant for a while. 2 Dissolve 2 teaspoons of salt in 400 ml of water, and soak the sliced eggplant for a while. 3 Chop up the anchovy filets finely, and mix together with the other ＊ ingredients. 3 Chop up the anchovy filets finely, and mix together with the other ＊ ingredients. 4 Heat up the olive oil in a frying pan, drain and dry the eggplant slices and line them up in the frying pan. When the slices are lightly browned on both sides, take them out and leave them to cool down a bit. 4 Heat up the olive oil in a frying pan, drain and dry the eggplant slices and line them up in the frying pan. When the slices are lightly browned on both sides, take them out and leave them to cool down a bit. 5 Note: Since the eggplants will continue cooking a bit with residual heat, I've layered them on the plate on purpose. 5 Note: Since the eggplants will continue cooking a bit with residual heat, I've layered them on the plate on purpose. 6 Spread the mayonnaise sauce on the toast. 6 Spread the mayonnaise sauce on the toast. 7 Top with the eggplant slices and chopped basil (or parsley), and it's done. 7 Top with the eggplant slices and chopped basil (or parsley), and it's done. 8 You can also turn this into sandwiches with cucumber, lettuce, avocado, etc. 8 You can also turn this into sandwiches with cucumber, lettuce, avocado, etc. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Cordon Bleu Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Chicken Cordon Bleu Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Moist! Apple & Yogurt Cake profiterols BHaG Simple Waffles in One Bowl Peach Cornmeal Cobbler Sakkarai Pongal (Sweet Pongal) Chocolate Crinkles Top sirloin Delicious Naan Bread sweet fried corn on the cob Banana Custard Pudding Moist! Apple & Yogurt Cake profiterols BHaG Simple Waffles in One Bowl Peach Cornmeal Cobbler Sakkarai Pongal (Sweet Pongal) Chocolate Crinkles Top sirloin Delicious Naan Bread sweet fried corn on the cob Banana Custard Pudding