With the weather getting colder as the Winter season approaches, I always feel like making oven dishes that will not only delight my taste buds, but also warm my stomach. Therefore, I thought it would be nice to share another of my friend Didi’s delicious recipes (from her website Bijzonder Spaans) with you today: Albergìnias de Cadaquès (aubergines from Cadaquès). It’s a little laborious, but give it a try – you’ll love it!
Making use of vegetables that can be considered typical for the Mediterranean region, and a recipe from the lovely coastal village of Cadaquès (which lies on the Costa Brava), we’ll be frying some aubergines, making a sofrito with yummie tomatoes (if you can’t find tasty fresh ones, feel free to use canned, peeled tomatoes, but discard the juice) and combining both with a typically Catalan picada to create a delicious ovendish that will titillate your taste buds…
Albergìnias de Cadaquès (4 persons)
1 kg aubergines
plain flour 3 onions
500 g ripe tomatoes (or peeled tomatoes from a can)
2 cloves garlic
25 g roasted almonds
a few sprigs of parsley salt and pepper 1 small glass dry sherry
1/4 liter vegetable stock
50 g grated cheese
Wash and slice the aubergines (leave the skin on), and coat the slices thinly with plain flour and fry in abundant olive oil until golden brown. Remove from the skillet and allow to drain on some paper towel.
Chop the onions finely and fry in olive oil. Add grated tomatoes (or finely chopped canned tomatoes) once the onions have turned a golden brown. Allow to simmer for about 15 minutes and cover the pan with its lid. Meanwhile, make the picada by grinding the garlic, roasted almonds and parsley in a pestle until you’ve obtained a smooth paste.
After 15 minutes, add the sherry to the sofrito, followed by the vegetable stock. Bring to the boil and add a couple of spoons of the liquid to the picada to create a sauce with it. Add the resulting sauce to the sofrito, season with salt and pepper and allow to simmer for a couple of minutes so the flavours can infuse well.
Arrange the slices of fried aubergine in an ovendish. Pour the sofrito over the aubergines and mix carefully. Sprinkle with a generous amount of grated cheese and grate in the oven until golden or the cheese has melted. Bon profit!
Thanks once again, Didi, for allowing me to share one of your yummie recipes on the Cute Suite blog! For more delicious recipes, check out Didi’s blog, Bijzonder Spaans, and have a look at the beautiful Spanish ceramics that she sells on her other website Borden en Co. (Both websites are in Dutch, so you may want to use your browser’s translation option.)
All photos by Didi van Haren