Aubergines Espanol Recipes

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• Preheat the oven to 300°F (150°C)
• Wash the eggplants well and cut them in half lengthwise
• Put them on a baking sheet, skin side down and make crisscross cuts through the flesh
• Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper
• Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out
• Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they're easy to scoop)
• Mince the garlic and dice the onion and pepper very small
• Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
• When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through
• Season with salt and pepper and remove from the heat
• Let the mixture rest for a few minutes before filling the empty eggplant skins
• To fill the skins, first add a layer of tomato sauce to the empty skins before filling
• Fill each skin to the top, and cover in mozzarella cheese
• Put under the broiler until just browned on the top
• Enjoy your Spanish stuffed eggplants!

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!

AUBERGINES ESPANOL

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.