Baked Aubergines with Samfaina

Name: Baked Aubergines with Samfaina
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; 75 g (3 oz) manchego (or Cheddar) cheese, coarsely grated; Salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley; 75 g (3 oz) manchego (or Cheddar) cheese, coarsely grated; 8 fresh basil leaves, chopped, plus 4 sprigs of basil to garnish; 8 fresh basil leaves, chopped, plus 4 sprigs of basil to garnish; ½ teaspoon hot smoked paprika; 2 anchovy fillets, finely chopped; 1 garlic clove, crushed; 1 teaspoon ground cumin; 1 onion, finely chopped; 2 red peppers; 8 tablespoons olive oil; 5 squat, plump aubergines, stalks removed

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

5 squat, plump aubergines, stalks removed
8 tablespoons olive oil
2 red peppers

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Samfaina is a type of Spanish ratatouille. I was introduced to this variation on it by Peter Doyle of the Cicada restaurant in Sydney, during a promotion at the Lanesborough. The flavours are wonderfully intense, whether it is served hot or cold. The better the smoked paprika is, the better the dish will taste. Smok