Berenjenas Crujientes al Estilo Ajoarriero
Ajoarriero is a style of cooking that is typical of Aragon, Navarre, the Basque Country and parts of Castile.
© 2018 Gonzalo Baró / Grub Street Publishing · Reproduced with permission. · Vegan Recipes from Spain By Gonzalo Baró Published by Grub Street
You Will Need
Make the ajoarriero sauce first. Quarter the tomatoes and set aside.
Peel, halve and cut the onions into strips. Heat 2 tablespoons of olive oil in a frying pan and sweat the onions until translucent.
Peel and finely chop the garlic. Add to the onions and cook together for 1 more minute.
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.
Cut the peppers into thin strips, add to the pan and cook for a few more minutes. Season with salt and pepper.
Completely dissolve the cornflour with the water in a bowl. Mix the breadcrumbs with the paprika in a deep plate.
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.
Heat the vegetable oil in a large frying pan and fry the aubergines until golden.
Serve together with the ajoarriero sauce.