February 09, 2012
I like to serve this with crusty bread or crackers. Great to add to salads as well.
1 lb eggplants
1/3 cup extra virgin olive oil
1 teaspoon anchovies, minced
1/2 teaspoon garlic, finely minced or grated
1 tablespoon lemon juice
1 teaspoon soy sauce
Salt and pepper
Cut the eggplants into 1 inch cubes.
In a large skillet over medium heat, saute the eggplants with the olive oil for 8 minutes or until cooked through. Add the anchovies and garlic and cook for 30 seconds further.
In a bowl, combine the lemon juice, soy sauce, salt and pepper.
Gently fold in the eggplants.
Let stand for at least 30 minutes before serving so flavors blend.