One-Pan Meal with Roasted Eggplant, Tzatziki, Curly Endive and Fresh Anchovies

Method

1. Prepare the eggplants: score them inside and roast in the oven or on the barbecue at 180°C for 30-45 minutes until soft.
2. Scoop out the cooked eggplant flesh. Add a clove of garlic, mint leaves, a splash of apple cider vinegar, a bit of sesame paste (tahini), and salt. Mix to obtain a cream.
3. Prepare the tzatziki: peel and grate the cucumber, squeeze out excess liquid. Mix with Greek yogurt, salt, and lime juice.
4. Prepare the curly endive: in a pan, fry a garlic clove in oil, then remove it. Add anchovies in oil and dissolve them. Add the raw curly endive and sauté. Add piennolo tomatoes and olives.
5. Cook the fresh anchovies: in a pan with oil, cook the anchovies skin side down. Turn off the heat and flip them to finish cooking with residual heat.
6. Make the guacamole: mash avocado, add lime juice to prevent oxidation, salt, the green part of a spring onion, and fresh chili. Mix.
7. Plate: arrange the anchovies, the curly endive with tomatoes and olives, the eggplant cream, the tzatziki, and the guacamole.