“Crostini” of crispy aubergine with Zarotti anchovy fillets and “Colatura”



Take a round aubergine (eggplant), remove the peel and cut into half slices with the help of a mushroom slicing tool.
Arrange the slices on a tray, salt lightly, cover with cling film and place in the refrigerator for a few hours.
Meanwhile put the other half of the aubergine in a baking dish, cover with aluminium foil and cook for 20 minutes at 200°C.
Cut the tomatoes and the cooked aubergine into cubes and add the basil, a few cloves of garlic and the anchovies (finely chopped).
Season with a drizzle of the Zarotti “Colatura” anchovy sauce, and a drizzle of olive oil and let stand for two hours.
Finally, remove the slices of aubergine from the refrigerator, flour and fry at 170°C in plenty of sunflower oil until golden brown.

To serve

Arrange the fried aubergine in the centre of a serving dish and add the previously prepared sauce.
Place an anchovy fillet on each slice of aubergine, and season with a little olive oil.