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How to Make Spanish Nibbles: Berenjena Mezclada
How to Make Spanish Nibbles: Berenjena Mezclada
Original recipe from Alice Waters' Vegetables.
Start with 3 eggplants
Peal and chop them into medium size cubes
Sweat the bitter out of the eggplant. Place them in a colander with a bunch of salt. Make sure you have a plate under the colander and let sit for an hour or so. Periodically empty the saucer.
Preheat the oven to 325.
Rinse the salt off the eggplant and place in a Dutch oven. Add a few pinches of salt, some pepper, a little olive oil and a few tablespoons of water.
Place in the oven
Bake for 50 minutes
Before removing from the oven make sure the eggplant is cooked. Once done, allow to cool.
Chop 2 shallots
Finely diced
Place in a all cup
Add the vinegar and let sit for 10 minutes.
Place everything in the blender: eggplant, shallots and the garlic clove. Blend for a few moments.
Place in a jar and refrigerate for several hours.
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3 Eggplants
2 Shallots
2 Tablespoons Vinegar
1 Garlic clove, chopped
3 Tablespoons Olive oil
2 Pinches Salt, Pepper
Dutch Oven
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