Ajoarriero Style Crispy Aubergines

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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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