Best 2 Spanish Eggplant Aubergine Recipes
In the vibrant realm of Mediterranean cuisine, where sun-kissed vegetables and aromatic spices dance in harmony, lies a culinary masterpiece known as Spanish eggplant, or aubergine. This delectable dish, originating from the sun-soaked lands of Spain, captures the essence of summer with its medley of flavors and textures. The tender eggplant, roasted to perfection, transforms into a smoky, melt-in-your-mouth delight, while the sweet red peppers and tangy tomatoes add a vibrant burst of color and flavor. Infused with aromatic garlic, cumin, and paprika, this dish embodies the essence of Spanish cooking, where bold flavors are celebrated.
This article presents a curated collection of Spanish eggplant recipes, each offering a unique twist on this classic dish. From the traditional Spanish eggplant with tomatoes and peppers to the innovative eggplant and potato gratin, these recipes cater to diverse tastes and skill levels. Whether you're a seasoned cook seeking culinary adventures or a novice yearning for a taste of Spain, this article will guide you through the process of creating this delectable dish. So, don your apron, gather your ingredients, and embark on a culinary journey to the heart of Spain, where the flavors of eggplant, peppers, and tomatoes unite to create a symphony of taste.
SPICY SPANISH EGGPLANT (AUBERGINE) DIP
A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)
Provided by Kanzeda
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
- Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
- Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
- Makes 12 1/2 servings.
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.
Tips:
- For the best flavor, use ripe, firm eggplants. Avoid eggplants that are bruised or have blemishes.
- To prevent the eggplant from absorbing too much oil, slice it thinly and soak it in salted water for 30 minutes before cooking.
- To make the eggplant more tender, cook it over low heat for a longer period of time.
- If you are using a nonstick skillet, you can cook the eggplant without oil. However, if you are using a regular skillet, you will need to add a small amount of oil to prevent the eggplant from sticking.
- Season the eggplant with salt, pepper, and other spices to taste.
- Serve the eggplant as a side dish or main course.
Conclusion:
Spanish eggplant is a delicious and versatile dish that can be enjoyed in many different ways. With its smoky flavor and tender texture, eggplant is a great addition to any meal. Whether you are looking for a simple side dish or a hearty main course, Spanish eggplant is sure to please.
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