Best 2 Spanish Eggplant Aubergine Recipes
Aubergine, also known as eggplant, is a versatile vegetable that can be prepared in a variety of ways. Spanish cuisine offers a diverse selection of eggplant dishes, each with its own unique flavors and textures. From classic stews and casseroles to grilled and stuffed dishes, there is a Spanish eggplant recipe to suit every taste. Whether you are a seasoned cook or a beginner in the kitchen, you will find inspiration and delicious recipes in this article. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to discover the best Spanish eggplant recipes.
Let's cook with our recipes!
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:
- Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are bruised or have soft spots.
- Cut the eggplant properly. To prevent the eggplant from absorbing too much oil, cut it into 1/2-inch thick slices or cubes.
- Salt the eggplant. Salting the eggplant helps to draw out the bitterness. Sprinkle the eggplant with salt and let it rest in a colander for 30 minutes before cooking.
- Cook the eggplant over medium heat. Cooking the eggplant over high heat will make it tough and rubbery. Cook it over medium heat until it is tender and golden brown.
- Don't overcrowd the pan. When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly.
- Serve the eggplant hot or cold. Spanish eggplant can be served hot or cold. It is a delicious addition to salads, sandwiches, and wraps.
Conclusion:
Spanish eggplant is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to add a healthy and flavorful vegetable to your diet. With its smoky flavor and tender texture, Spanish eggplant is sure to become a favorite dish in your household.
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