Roasted Eggplant with Anchovies and Jonno’s Worcestershire Sauce

  • Author: Nanette Alcaro
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 Hour
  • Yield: 4-6 1x


  • 1 Aubergine or 2 eggplants, cut in ½ in. circles
  • 67 tbsp. olive oil
  • 2 tsp. garlic, minced
  • 46 anchovy fillets
  • 23 tsp. Jonno’s Worcestershire Sauce
  • 2 tbsp. lemon (can substitute with red vinegar)
  • 2 tbsp. chopped parsley, for garnish


  1. Sprinkle salt on eggplant and leave in a colander until they sweat for about 5 minutes. Rinse and repeat on the other side. Pat dry.
  2. Preheat the oven to 450°F. Place eggplant on a roasting pan and brush olive oil on both sides. Roast eggplant on each side until brown for about 10 minutes.
  3. In a small saucepan, sauté garlic in the remaining olive oil until slightly brown. Add anchovies and mash them with the garlic. Add Jonno’s Worcestershire Sauce and lemon juice. Mix in half the parsley and stir for about 1-2 minutes.
  4. Arrange eggplant on a platter overlapping the slices. Pour the sauce over and garnish with remaining parsley.


This can be served warm or room temperature and is a perfect side dish or antipasto.