Ajoarriero Style Crispy Aubergines

Berenjenas Crujientes al Estilo Ajoarriero

https://www.cutoutandkeep.net/projects/ajoarriero-style-crispy-aubergines • Posted by Grub Street Publishing

Ajoarriero is a style of cooking that is typical of Aragon, Navarre, the Basque Country and parts of Castile.

You will need

400 g Ripe Tomatoes 2 Medium Onions 2 tbsp Olive Oil 2 Cloves Garlic 1 tsp Sweet Spanish Smoked Paprika 150 g Piquillo Peppers Salt and Pepper
For the crumb coating:
6 tbsp Cornflour 100 ml Water 100 g Dry Breadcrumbs Level ½ tsp hot Spanish Smoked Paprika 2 Small Aubergines 200 ml Vegetable Oil , for frying Salt

Project Budget

Time

Difficulty

Description

Ajoarriero is a style of cooking that is typical of Aragon, Navarre, the Basque Country and parts of Castile.

Instructions

1. Make the ajoarriero sauce first. Quarter the tomatoes and set aside.

2. Peel, halve and cut the onions into strips. Heat 2 tablespoons of olive oil in a frying pan and sweat the onions until translucent.

3. Peel and finely chop the garlic. Add to the onions and cook together for 1 more minute.

4. Stir in the paprika and then add the tomatoes. Cook over a medium heat for 5-10 minutes, until the tomatoes fall apart, lightly pressing on the tomatoes from time to time.

5. Cut the peppers into thin strips, add to the pan and cook for a few more minutes. Season with salt and pepper.

6. Completely dissolve the cornflour with the water in a bowl. Mix the breadcrumbs with the paprika in a deep plate.

7. Cut the aubergines into about 2-cm-thick slices and quarter them. Season with salt, dip in the batter mixture, and coat with the seasoned breadcrumbs, lightly pressing them on.

8. Heat the vegetable oil in a large frying pan and fry the aubergines until golden.

9. Serve together with the ajoarriero sauce.