Berenjenas Crujientes al Estilo Ajoarriero
Ajoarriero is a style of cooking that is typical of Aragon, Navarre, the Basque Country and parts of Castile.
© 2023 Gonzalo Baró / Grub Street Publishing · Reproduced with permission. · Vegan Recipes from Spain By Gonzalo Baró Published by Grub Street
- Hannah C. favorited Ajoarriero Style Crispy Aubergines 20 Feb 19:21
- The most Entertaining V. commented on Ajoarriero Style Crispy Aubergines 08 Nov 09:03
- The most Entertaining V. commented on Ajoarriero Style Crispy Aubergines 08 Nov 09:01
- Grub Street Publishing published her project Ajoarriero Style Crispy Aubergines 07 Nov 09:00
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.