Montados de Anchoas: Salt-Cured Anchovies and Eggplant on Toast
In northern Spain, anchovies are often salt-cured and preserved in olive oil, resulting in mild and meaty fillets. Look for our favorite Don Bocarte anchovies from Cantabria to use in this recipe. In this pairing, the smoky creaminess of eggplant blackened over fire is the perfect counterpoint to the savory anchovies. Tangy labneh consummates that marriage beautifully in this summery two-bite montado. Since you’ve got the grill going anyway, toast the bread on the grate for an extra bit of smokiness.Makes 6
Prep 20 minutes
Total 30 minutes
- 1 Japanese eggplant, or small ordinary eggplant
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 6 Olive Oil Toasts
- 6 teaspoons labneh
- 12 salt-cured anchovies
- 12 basil leaves
- Kosher salt and freshly ground
- Black pepper
