Enza’s aubergines

Enza’s aubergines

Melanzane farcite alla enza

The Amalfi Coast
Helen Cathcart

Enza Milano and her family live in Praiano. Her mother is a chef and her father runs the restaurant Il Pirata.

For the aubergines


Quantity Ingredient
3 aubergines
fine sea salt
2 tablespoons extra-virgin olive oil

For the topping

Quantity Ingredient
250g cherry or round tomatoes, diced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
freshly ground black pepper
4 tablespoons extra-virgin olive oil
10 anchovy fillets
small handful parsley, roughly chopped, to garnish


  1. Preheat the oven to 200°C. Cut the aubergines lengthways into 1.5 cm thick slices (you should get about 10 slices) and then use a sharp knife to make shallow criss-crosses in the flesh. Lay the slices on a baking tray lined with baking parchment and sca‹tter with salt. Brush the top with olive oil and bake in the oven for about 25 minutes, or until soŽ and browned.
  2. Meanwhile, make the topping. Mix together the tomatoes, garlic, oregano, black pepper and olive oil.
  3. When the aubergines are done, remove from the oven and spoon the tomato mixture over, placing an anchovy over the top of each slice. Return to the oven for 15–20 minutes until the tomatoes have softened. Transfer to a serving dish and scatt‹er with parsley.
  4. Eat immediately or allow to cool to room temperature. This dish will keep in the fridge for a day or two but never serve fridge-cold.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
The AmalfiCoast
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