in Spain

Canarian-style aubergines

updated

Spread the love

Ingredients for 4 servings:

  • 2 medium-sized eggplants (approx. 500 g)
  • 2 tbsp extra virgin olive oil
  • 1 onion(s), red
  • 4 small chili peppers (semi-hot)
  • 100 ml dry white wine
  • e.g. sea salt
  • Pepper, from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

fresh vegetables processed by the farmer

Quarter the eggplants and remove part of the soft core! Then cut into approximately 1 cm pieces! Sauté the finely chopped onion in olive oil and then with the chili (leave it whole). Then add the eggplant and fry until well-cooked! Then deglaze with the white wine and heat through. Cover, remove from the heat, and let it simmer.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

"el pavo" with ginger and tomatoes

Bread – for allergy sufferers II, made from and with chickpea sourdough