Stewed Aubergine

Name: Stewed Aubergine
Yield: Serves Four
Cuisine: Spanish
Ingredients: 1 large aubergine (eggplant); 4–5 garlic cloves, thinly sliced; 60 ml/4 tbsp red wine, or juice of 1 lemon; pinch of sugar, if needed; 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish; 2 shallots, thinly sliced; 60–90 ml/4–6 tbsp olive oil; 30–45 ml/2–3 tbsp virgin olive oil; 5 tomatoes, quartered; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Moorish dish from a Ndalucia, Berenjena Guisada, bears flavourings characteristic of both Arab and Judaeo-Spanish tables. When the Arabs introduced the aubergine to a Ndalucia, it was the Jews who were first to Embrace it and who spread their love of the vegetable throughout the rest of Europe.

Ingredients

1 large aubergine (eggplant)
60–90 ml/4–6 tbsp olive oil

Europe
Spain
Main course
Mediterranean
Vegan
Gluten-free

Method

Slice the aubergine into 1cm/½in rounds. Rinse well, then press between several layers of kitchen paper to remove any excess liquid.
Heat 30 ml