How to Make Spanish Nibbles: Berenjena Mezclada

Original recipe from Alice Waters' Vegetables.

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How to Make Spanish Nibbles: Berenjena Mezclada Recipe
14 Steps
Ingredients
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1
Start with 3 eggplants

Start with 3 eggplants

2
Peal and chop them into medium size cubes

Peal and chop them into medium size cubes

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3
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.

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.

4
Preheat the oven to 325.

Preheat the oven to 325.

5
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.

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.

6
Place in the oven

Place in the oven

7
Bake for 50 minutes

Bake for 50 minutes

8
Before removing from the oven make sure the eggplant is cooked. Once done, allow to cool.

Before removing from the oven make sure the eggplant is cooked. Once done, allow to cool.

9
Chop 2 shallots

Chop 2 shallots

10
Finely diced

Finely diced

11
Place in a all cup

Place in a all cup

12
Add the vinegar and let sit for 10 minutes.

Add the vinegar and let sit for 10 minutes.

13
Place everything in the blender: eggplant, shallots and the garlic clove. Blend for a few moments.

Place everything in the blender: eggplant, shallots and the garlic clove. Blend for a few moments.

14
Place in a jar and refrigerate for several hours.

Place in a jar and refrigerate for several hours.

Ingredients

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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