Anchovies in a Blanket

They are there, sleeping in their cozy little grilled eggplant blankets and basil sheets.. right next to their naked grilled bell pepper friends.  They have no idea they're about to be devoured by raging happy hour guests...shh don't wake the anchovies.

This was fun to make and a pleasure to eat.. easy, but you have to get your hands dirty and watch the oven a bit, because I didn't time the cooking.  I tried, but then I kept forgetting what time it was when I started.

Ingredients:

1 eggplant, sliced

1 can anchovies in olive oil, drained

2 cloves garlic, grated

zest and juice from 1/2 lemon

fresh pepper

fresh basil

enough EVOO to brush each eggplant slice front and back

Directions:

1.  Delicately lay the eggplant slices on a baking sheet and sprinkle some pepper, zest, and grated garlic all over.

2.  Brush each slice with a bit of EVOO.

3.  Turn over, and repeat.

4.  Pop in oven 200°C/400°F (eh it's approximate), maybe 10 minutes, then take out and flip over.  They're done when they're not raw, but not burnt either.

5.  Open a can of anchovies.  If possible without the bones.

6.  On each slice, lay a leaf of fresh basil, and a half anchovy (depending on the size).  Roll it up and keep on going.  I started using toothpicks to keep them nicely rolled and after the 5th or 6th one I said F it and went toothpick free.

7.  When everybody is laid down in their eggplant blanket, squeeze that half lemon over the plate in a swirling motion.

These were a hit, especially with the grilled bells (same deal as the eggplant but without all the flipping).  I'm pretty sure a bit of mozzarella would add a nice texture as well.

I served these with cherry tomatoes, radishes, cocktail mussels, and saucisson..

All that was missing was some heat like stuffed jalapeños..
I love happy hour!