Best 4 Aubergines Espanol Recipes
Embark on a culinary journey to the vibrant flavors of Spain with our delectable collection of aubergine recipes. From the classic and comforting Berenjenas con Miel, where tender aubergines are bathed in a luscious honey sauce, to the smoky and savory Berenjenas a la Plancha, grilled to perfection and drizzled with olive oil and garlic. Experience the explosion of textures in our Escalivada, where aubergines, peppers, and onions are roasted until caramelized and then combined in a symphony of flavors. For a taste of the sea, try our Berenjenas Rellenas de Atún, where aubergine shells are stuffed with a savory filling of tuna, vegetables, and spices, then baked until golden brown. And don't miss our vegan delight, Berenjenas con Garbanzos, a hearty stew where aubergines and chickpeas come together in a rich and flavorful tomato sauce. Each recipe is a testament to the versatility of this beloved vegetable and the diverse culinary traditions of Spain, promising an unforgettable taste adventure.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)
These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
Provided by Lauren Aloise
Categories Appetizer Tapa Tapas/ Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Cut the eggplant in round slices or in matchsticks, depending on your preference.
- In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
- Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
- Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
- Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.
Nutrition Facts : Calories 128.16 kcal, Carbohydrate 23.43 g, Protein 2.63 g, Fat 4.15 g, SaturatedFat 0.69 g, Cholesterol 0.61 mg, Sodium 1752.01 mg, Fiber 7.16 g, Sugar 17.02 g, ServingSize 1 serving
SPANISH ROASTED GARLIC EGGPLANT
Steps:
- Cut 1 large eggplant into 1/2 inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes
- Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
- Thinly slice 2 tomatoes and set aside
- After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer
- Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes
- Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F
- After 15 minutes remove from the oven
- Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!
SPANISH EGGPLANT (AUBERGINE)
Make and share this Spanish Eggplant (Aubergine) recipe from Food.com.
Provided by Margie Brock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant in salted water and let soak for 30 minutes; drain.
- Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
- Cool.
- Grease a casserole dish.
- In mixing bowl place eggplant, oil, eggs and cracker crumbs.
- Mix well and place in greased casserole dish.
- Cover with cheddar cheese.
- Bake 30-40 minutes at 350°F.
AUBERGINES ESPANOL
This recipe is very popular in the bars and restaurants in Andalucia, in southern Spain.Often served as a starter or tapas. It so simple anyone can prepare this tasty dish.
Provided by Brian Holley
Categories Spanish
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the aubergines into 1/4 " rings.
- Sprinkle with salt and allow to stand for 30 minutes.
- Wipe the moisture from the aubergines.
- Heat the oil in a frying pan.
- Season the flour with salt and pepper.
- Coat the slices with flour, then dip into the eggs.
- Fry till golden brown, dry on paper towels.
- Drizzle the cane honey over the slices and enjoy.
Tips:
- Choose the right eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
- Slice the eggplants evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
- Soak the eggplant slices in water: This will help to remove some of the bitterness from the eggplants.
- Season the eggplant slices well: Use a combination of salt, pepper, and garlic powder. You can also add other spices, such as cumin, oregano, or paprika.
- Cook the eggplant slices over medium heat: This will help to prevent them from burning.
- Serve the eggplant slices hot or cold: They are delicious either way.
Conclusion:
Eggplant is a versatile vegetable that can be used in a variety of dishes. It is a good source of fiber, vitamins, and minerals. The recipes in this article are just a few examples of how you can enjoy eggplant. With its smoky flavor and tender texture, eggplant is sure to become a favorite ingredient in your kitchen.
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