Orange, aubergine and anchovy tartlets

Tartaletas de naranja, berenjena y Anchoas Ortiz

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Serves 4:
– 4 tartlet cases
– 1 aubergine
– 1 can of Ortiz Anchovies in Olive Oil
– 50 g orange flesh
– 2 tsps sugar
– 1 tbsp of olive oil
– Salt


Roast the aubergine with a little olive oil in the oven at 200 ºC until its flesh is soft. Once it has cooled, peel it and crush the aubergine flesh along with the orange. Heat the resulting mixture in a saucepan with oil, salt and sugar. Fill the tartlets with the aubergine purée and season with pepper. To garnish, place an anchovy fillet on top of each tartlet.