Tapas with aubergine stew

Aubergine and bean stew

A friend of mine just came back from a holiday in Spain. It got me thinking of Spanish food in general and tapas in particular. They have a wonderful dish called Pan con tomato, toasted bread rubbed with garlic and the most gorgeous and ripe tomatoes.

In some restaurants you are simply given the bread and rub your own bread. I always rub my bread and then end up eating the rest of the tomato. They are everything supermarket tomatoes (no offence intended!), are not,red, juicy, perfectly ripe and bursting with flavour.

 

Ever since we talked about Spain I had an urge for tapas. There are no tapas restaurants in this town so I looked in the fridge and decided to make some tapas for dinner. I had some Jamón ibérico and some Jamón serrano  and I thought that was a good start.

 

I bought some prawns with the intention of making gambas pil pil, prawns with garlic cooked in olive oil or butter but ended up getting pre cooked prawns. I did a dipping sauce with extra virgin oil, fresh lemon juice, chilli and crushed garlic. The oil based dressing was cold but just as nice to dip the bread in.

 

I didn’t have any Manchego cheese but sliced some Parmesan cheese instead. I liked the nutty Parmesan flavour with the rest of the dishes.

 

sliced Parmesan cheese

 

I got a lovely, soft ewes cheese from the deli down the road, sadly I can’t remember the name but it was delicious. Perfectly runny and light and had a beautiful orange rind.

 

cheese

 

To get that tomato hit I toasted bread and added a tomato cut in half and a garlic clove, also cut in half. The last dish was an aubergine stew. I peeled the prawns and plated up whilst it was cooking and dinner was served in about 30 minutes.

 

Aubergine stew 

preparation time 10 minutes 

cooking time 15-20 minutes 

serves 2-3

Ingredients

  • 1 eggplant/aubergine, diced
  • 1 tin of chopped tomatoes
  • 1 onion, peeled and chopped
  • 1 tin of canellini beans
  • 1 red chilli, sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 tsp paprika
  • 1 tsp ground coriander
  • salt and pepper to taste
  • olive oil for cooking
  • Juice of 1/2 lemon

Heat oil in a frying pan and then add the aubergine. Once they are getting soft add the onion and chilli. Fry until the onions are translucent. Add garlic, paprika, ground coriander, salt and pepper. Stir fry for a couple of minutes and add the tomatoes. Let cook for 10 minutes and taste. The aubergine should be soft but still have a very slight resistance. Add the beans, taste with more salt and pepper if necessary and serve piping hot. Squeeze over the lemon juice just before serving.

 

Aubergine and bean stew

 

The aubergine stew had a nice tomato flavour with a small gentle hit of chilli and it went nice with the cheeses and the hams.

 

tapas board

 

It might not have been authentic but it did bring me back to holidays in Spain with minimal cooking. I like the “grazing” way of eating, especially when it has been so hot lately, not that I am complaining it has been an amazing summer.

 

 

 

 

 

 

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Comments
7 Responses to “Tapas with aubergine stew”
  1. Becky Ellis says:

    Thank you for this recipe…always looking for a way to prepare eggplant since we have an abundance of it in our garden this time of year!

    • petra08 says:

      hi Becky
      I love eggplant and this was very straight forward but light at the same time. I am currently dealing with a glut of butternut squash! It can be such a challenge but don’t want to waste anything either! 🙂

    • petra08 says:

      hi Becky
      Eggplant can be a bit bland or so good! It just soaked up the flavours in this dish and it was quite quick as well 🙂

  2. This is one beautiful dish Petra! I just love all of the beautiful produce right now.

  3. That looks so hearty and delicious Petra 😄

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