Melanzane con Acciughe – grilled eggplant with anchovy sauce

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In southern Italy eggplants are often used in place of meat. This dish is similar to a peasant dish that I ate while visiting the Aeolian Islands off the coast of Sicily. Since the eggplant slices are grilled/ broiled instead of fried, we save on many fat calories!

  • 2 medium eggplants, sliced 1/4 - 1/2 in thick
  • salt
  • olive oil
Ingredients for sauce
  • 1 garlic clove, finely chopped
  • 6 anchovy fillets, chopped
  • 1 T. mint, chopped
  • 2 T. red wine vinegar
  • pinch ground red chile pepper
  • olive oil



Sprinkle the eggplant slices with salt and drain (preferably in a colander) for about 1 hr. to allow the bitter juices to run off. Rinse the slices and pat them dry with paper towels. Rub the slices lightly with OO. Arrange the eggplant slices in a single layer on the grill, leaving some space between the slices. Grill on both sides until lightly browned and tender.


Combine the garlic, anchovy fillets, mint, vinegar and chile pepper with just enough of OO to make an easily spreadable sauce. Season to taste with S & P.

Arrange half of the eggplant slightly overlapping on a platter. Top with half of the sauce. Top with the remaining eggplant and sauce. Serve at room temperature. (This can be made up to 2 days ahead of serving)