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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 2 small ripe tomatoes (about 1/2 pound)
- 3 anchovy fillets packed in oil, drained, finely chopped
- 1 small garlic clove, finely chopped
- 1 teaspoon harissa paste
- 1 teaspoon red wine vinegar
- 2 tablespoons extra-virgin olive oil plus more for serving
- Kosher salt, freshly ground pepper
- Chopped fresh flat-leaf parsley and lemon wedges (for serving)
Method
- Grill tomatoes, turning occasionally, until skins are blackened and split, about 4 minutes. Press through a sieve set over a medium bowl; discard solids. Whisk in anchovies, garlic, harissa, vinegar, and 2 tablespoons oil; season with salt and pepper.
- Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
- DO AHEAD:
