One-Pan Anchovy with Red Bell Pepper, Eggplant and Onion
- Anchovy1 piece8 kcal
- Black-eyed peas121 g407 kcal
- Dijon mustard146 ml88 kcal
- Eggplant1 piece113 kcal
- Marjoram1 bunch16 kcal
- Onion2 piece88 kcal
- Red bell pepper3 piece94 kcal
- Savory1 bunch54 kcal
- Sea salt7 g0 kcal
- Smoked salt6 g0 kcal
- Sunflower oil30 ml265 kcal
- White pepper3 g9 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Moroccan-inspired comfort food: tender anchovy paired with red bell pepper, eggplant and onion and black-eyed peas, finished with savory and marjoram and a hit of smoked salt and white pepper. 1. Pat the anchovy dry and season with sea salt, smoked salt and white pepper. 2. Heat sunflower oil in a heavy pan and pan-fry the anchovy until it develops a deep golden crust, about 13 minutes. 3. Add red bell pepper, eggplant and onion to the pan and cook until just tender, stirring in savory and marjoram for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard before serving hot.