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

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

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