Stewed Aubergine

Name: Stewed Aubergine
Yield: Serves four
Cuisine: Arabian
Ingredients: 30–45 ml/2–3 tbsp virgin olive oil (if serving cold); 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish; 60 ml/4 tbsp red wine; 2 garlic cloves, thinly sliced; 4 tomatoes, quartered; 2 shallots, thinly sliced; 60–90 ml/4–6 tbsp olive oil; 1 large aubergine (eggplant); 1 large aubergine (eggplant); salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Arabs introduced this strange vegetable-fruit to Andalusia, where it was cooked with the Arab flavourings of cumin and garlic. Later, dishes similar to French ratatouille became popular. This is a modern version of Berenjena Guisada, with red wine.

Ingredients

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

Asia
Europe
Saudi Arabia
Spain
Supper
Mediterranean
Summer
Gluten-free
Vegan
Andalusia

Method

Slice the aubergine into 1 cm/½ in rounds. Place them in a large colander and sprinkle with 5-10 ml<

Ingredients

Method

Photos