Roasted Eggplant with Anchovies and Jonno’s Worcestershire Sauce

Author: Nanette Alcaro

Serves: 4-6

Cuisine: Italian

Prep time: 30 min

Cook time: 30 min


1 Aubergine or 2 eggplants, cut in ½ in circles

6-7 T olive oil

2 t garlic, minced

4-6 anchovy fillets

2-3 t Jonno’s Worcestershire Sauce

2 T lemon (can substitute with red vinegar)

2 T chopped parsley, for garnish


  1. Sprinkle salt on eggplant and leave in a colander until they sweat about 5 min. Rinse and do the same on the other side.  Pat dry.
  2. Preheat oven to 450. Place eggplant on a roasting pan and brush olive oil on both sides.  Roast eggplant on each side until it is brown for about 10 min.
  3. In a small saucepan, sauté garlic in 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 min.
  4. Arrange eggplant in a platter overlapping the slices. Pour the sauce over and garnish with remaining parsley.


This can be served warm or room temperature.

Good side dish or antipasto.