Anchovy Basil Lemon Sauce by @simonauscher

1h20

4 servings

🐟

8

Anchovy fillets

🧄

1 clove

Garlic

🍋

1

Lemon

🧀

30 ml

Ricotta

🌿

40 g

Basil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍆

400 g

Eggplant

🧀

30 g

Stracciatella

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Place
    • eggplant

    Place the whole eggplant in a baking dish.

  3. Roast
    • eggplant

    Roast the eggplant for 60 minutes, until completely soft and collapsed.

  4. Transfer
    • eggplant

    Transfer the hot eggplant to an airtight container and seal it.

  5. Cool
    • eggplant

    Let the eggplant steam and cool in the sealed container for 30 minutes.

  6. Blend
    • anchovy fillets
    • garlic clove
    • lemon

    Blend the 8 anchovy fillets, 1 garlic clove, lemon juice, and lemon zest until smooth.

  7. Add
    • ricotta

    Add 2 tablespoons ricotta and blend until the sauce is creamy.

  8. Add
    • fresh basil

    Add 2 handfuls fresh basil and blend again until bright green and smooth.

  9. Peel
    • eggplant

    Peel the cooled eggplant gently by pulling away the skin with a chef's knife.

  10. Split
    • eggplant

    Split the peeled eggplant lengthwise through the center.

  11. Season
    • salt
    • eggplant

    Season the opened eggplant with salt and black pepper.

  12. Spread
    • eggplant
    • anchovy fillets
    • garlic clove

    Spread the anchovy basil lemon sauce over the eggplant.

  13. Top
    • stracciatella cheese

    Top each serving with stracciatella cheese and serve warm or at room temperature.

Anchovy Basil Lemon Sauce by @simonauscher

1h20

4 servings

🐟

8

Anchovy fillets

🧄

1 clove

Garlic

🍋

1

Lemon

🧀

30 ml

Ricotta

🌿

40 g

Basil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍆

400 g

Eggplant

🧀

30 g

Stracciatella

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 350°F.

  2. Step 2/13

    Place the whole eggplant in a baking dish.

    🍆eggplant
    🍳baking dish

  3. Step 3/13

    Roast the eggplant for 60 minutes, until completely soft and collapsed.

    🍆eggplant
    🍳baking dish

  4. Step 4/13

    Transfer the hot eggplant to an airtight container and seal it.

    🍆eggplant
    🫙airtight container

  5. Step 5/13

    Let the eggplant steam and cool in the sealed container for 30 minutes.

    🍆eggplant
    🫙airtight container

  6. Step 6/13

    Blend the 8 anchovy fillets, 1 garlic clove, lemon juice, and lemon zest until smooth.

    🐟anchovy fillets
    🧄garlic clove
    🍋lemon
    🍋citrus zester
    🧃juicer

  7. Step 7/13

    Add 2 tablespoons ricotta and blend until the sauce is creamy.

    🧀ricotta
    🥄spoon

  8. Step 8/13

    Add 2 handfuls fresh basil and blend again until bright green and smooth.

    🌿fresh basil

  9. Step 9/13

    Peel the cooled eggplant gently by pulling away the skin with a chef's knife.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  10. Step 10/13

    Split the peeled eggplant lengthwise through the center.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  11. Step 11/13

    Season the opened eggplant with salt and black pepper.

    🧂salt
    ⚫black pepper
    🍆eggplant

  12. Step 12/13

    Spread the anchovy basil lemon sauce over the eggplant.

    🍆eggplant
    🐟anchovy fillets
    🧄garlic clove
    🍋lemon
    🧀ricotta
    🌿fresh basil
    🥄spoon
    🍽️serving plate

  13. Step 13/13

    Top each serving with stracciatella cheese and serve warm or at room temperature.

    🧀stracciatella cheese
    🥄spoon
    🍽️serving plate

Composition

Ingredients

Types

Fish, Seafood, Fruit, Citrus, Dairy, Seasonings, Vegetables

Ingredients

Anchovy fillets, Garlic, Lemon, Ricotta, Basil, Salt, Pepper, Eggplant, Stracciatella

Notes

Lemon (for juice and zest), Stracciatella (to garnish)

Allergens

Fish, Milk

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate, Ketogenic

Calories

240 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 16g, Fat: 14g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 720mg, Calcium: 150mg, Potassium: 510mg, Iron: 1.8mg

Vitamins

Vitamin C: 22mg, Vitamin K: 32mcg, Vitamin B12: 1.7mcg, Vitamin A: 210mcg RAE

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, citrus zester, juicer, baking dish, airtight container, spoon, serving plate

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Sauce, Side Dish, Starter, Appetizer, Spread

Occasions

Summer, Dinner party, Aperitif

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian, Mediterranean, French

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Soft, Velvety

Flavors

Savory, Salty, Tangy, Lemony, Herbaceous, Umami, Garlicky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve within 2 hours,Keep covered,Do not leave dairy-based sauce in a warm environment), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Store stracciatella separately when possible,Reheat eggplant gently before serving if desired), freezer : 30 days (Freeze roasted eggplant and anchovy basil sauce separately,Do not freeze stracciatella,Use freezer-safe airtight containers,Thaw overnight in the refrigerator)