Beef Leftovers with Aubergines

Name: Beef Leftovers with Aubergines (Ropa Vieja de Carne de Vaca y Berenjenas)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 medium onion, chopped; 450g (1lb) cooked beef, torn into thick shreds; Salt; 5 tablespoons olive oil; Freshly ground black pepper; 5 tablespoons beef stock; 2 medium aubergines, sliced; 2 canned pimientos, drained and sliced; 1 dessertspoon plain flour; 150ml (¼ pint) fresh tomato sauce; 1 clove of garlic, finely chopped

Ropa Vieja de Carne de Vaca y Berenjenas

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

2 medium aubergines, sliced
Salt
5 tablespoons olive oil
1

Europe
Spain
Main course
Mediterranean

Method

Lay the aubergine slices on a flat surface and sprinkle with salt. Leave them for about 15 minutes or so, turn the slices over and repeat the process. This brings out excess moisture. Do not rinse, just shake and pat dry.

Heat the oil in a large frying pan and sauté the aubergine slices quite briskly to brown them. Remove from the pan and keep warm. Add the onion and garlic and fry for