These Spanish-style eggplants are a traditional dish that can be found in many Spanish restaurants and homes. They are prepared with eggplants, tomatoes, garlic, vinegar and olive oil.
The eggplants are grilled until soft and lightly charred. They are then sliced and served with a tomato vinaigrette made with tomatoes, garlic, vinegar and olive oil.
This dish is delicious and easy to prepare. It is an excellent option for a light dinner or aperitif.
Ingredients:
- 2 large eggplants, cut into 1/2cm thick slices
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped tomatoes
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Instructions:
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, mix the eggplant, olive oil, salt and pepper.
- Place the eggplants on a baking sheet and bake for 20-25 minutes, or until soft and lightly charred.
- Meanwhile, prepare the vinaigrette. In a small bowl, mix the tomatoes, garlic, vinegar and extra virgin olive oil.
- Serve the eggplants hot or cold with the vinaigrette.
Tips:
- For the best result, use Italian or purple eggplants.
- Don't leave the eggplants on the baking sheet for too long, or they will become mushy and fall apart.
- If desired, you can add 1/4 cup crumbled feta cheese to the vinaigrette.
Culinary terms explained:
- Grilled: Cook on a grill.
- Cut: Divide into smaller pieces.
- Vinaigrette: Sauce made with vinegar, olive oil, herbs and spices.
- Crumble: Break into small pieces.