Roast aubergine with anchovies and oregano
by Yotam Ottolenghi
2 medium aubergines, cut into 2cm-thick discs
Salt and black pepper
145ml olive oil
1½ tbsp oregano leaves
20g anchovy fillets, finely chopped
1 tbsp white-wine vinegar
1 small garlic clove, peeled and crushed
5g parsley, roughly chopped
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