Roasted Eggplant with Artichoke Hearts and Salsa Verde

Course Side Dishes

Ingredients in this Recipe

1 small red onion, quartered and sliced
1 tablespoon capers
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1 teaspoon anchovy paste
1/4 teaspoon salt
2 tablespoons lemon juice (about 1/2 lemon)
2 tablespoons olive oil
4 Japanese eggplant (1 small regular), cut into ½ inch rounds
6 ounces marinated artichoke hearts, drained and rinsed

Recipe Preparation

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