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

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© 2018 Gonzalo Baró / Grub Street Publishing · Reproduced with permission. · Vegan Recipes from Spain By Gonzalo Baró Published by Grub Street
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  • Step 1

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

  • Step 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.

  • Step 3

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

  • Step 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.

  • Step 5

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

  • Step 6

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

  • Step 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.

  • Step 8

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

  • Step 9

    Serve together with the ajoarriero sauce.

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