Eggplant tartare with Goat Cheese and Delicius Anchovies from Sicily

Ingredients for: 4 people
Preparation time: 30 min
Difficulty: Easy


  • Delicius anchovies from Sicily, 1 can;
  • Eggplant, 1;
  • Thyme;
  • Goat cheese;
  • Cider vinegar;
  • White wine;
  • Garlic, 1 clove;
  • Sugar, 1 teaspoon;
  • Salt;
  • Pepper.


  • Cut the eggplants into small cubes.
  • Bring to a boil the following mix: 1 glass of white wine, 1 glass of water, 1/2 glass of vinegar with the sugar, garlic, salt, pepper in grains and a couple sprigs of thyme.
  • Let it simmer for 5 minutes, then add the eggplants and cook them for 5 minutes. Drain them and let them cool down.
  • Fill 4 round moulds with the egglplants, pressing them firmly and season with 1 spoon of the Delicius anchovies’ preservation olive oil. Add a layer of goat cheese. Level off the surface and remove the round moulds.
  • Garnish the tartare with a whole Delicius anchovy fillet, thyme and more of the preservation olive oil from the anchovies.