Spanish Grilled Eggplant and Anchovy Salad Recipe
This salad combines the smoky flavor of grilled eggplant with salty anchovy fillets and good olive oil. In Spain, snacks like this often appear on the table as tapas when friends drop by “just for a moment,” and the conversations end late in the evening. The taste is a bit like Italian antipasti, but with a distinctly Spanish touch thanks to smoked paprika and sherry vinegar.
This salad brings together classic Mediterranean flavors in a distinctly Spanish way: smoky grilled eggplant, salty anchovies, fruity olive oil, and aromatic smoked paprika balanced with sherry vinegar. It works both as an elegant appetizer and as a simple tapas dish to share with friends.
Chef's tips
Don’t rush the salting step for the eggplant—it helps remove bitterness and improves the texture. Grill the slices in a single layer so they brown nicely instead of steaming. Use good-quality anchovies and olive oil; they make a big difference in such a simple dish.
How to serve
Serve on a large platter in the center of the table so everyone can help themselves. Pair with chilled dry white wine, fino sherry, or a light red. Complement the salad with other tapas such as marinated olives, roasted peppers, or Spanish tortilla.
Ingredients
- eggplant medium, cut into slices about 1 cm thick - 2 pieces
- anchovy fillets in oil drained - 8 pieces
- red bell pepper cut into thin strips - 1 piece
- red onion cut into very thin slices - 0.5 pieces
- olive oil plus a little to brush the eggplant - 5 tablespoons
- sherry vinegar or another mild wine vinegar - 2 tablespoons
- garlic grated or very finely chopped - 1 clove
- sweet smoked paprika - 0.5 teaspoons
- flat-leaf parsley chopped - 3 tablespoons
- salt to taste, carefully because anchovies are salty
- black pepper freshly ground, to taste
Preparation
- Sprinkle the eggplant slices with salt on both sides and set aside for 15 minutes on a sieve or plate until they release some liquid. Then quickly rinse under running water and pat dry with paper towels.
- Heat a grill pan or a regular large frying pan over medium-high heat. Brush the eggplant slices lightly with olive oil on both sides.
- Fry the eggplant in batches for 3–4 minutes on each side, until it softens, is lightly browned, and darker grill marks appear. Transfer the cooked slices to a plate and let them cool slightly.
- In a small bowl, mix 5 tablespoons of olive oil, sherry vinegar, garlic, smoked paprika, a pinch of salt, and pepper. Taste and adjust the seasoning if needed.
- Arrange the eggplant slices on a serving platter, then top with the red pepper strips and red onion slices. Drizzle everything with the prepared dressing.
- Place the anchovy fillets on top and sprinkle with chopped parsley. Let the salad sit for at least 10 minutes at room temperature so the flavors can meld, then serve.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce, przed podaniem wyjmij na 20 minut, aby oliwa zmiękła i smaki się rozwinęły.
