Castilian-Leonese-Style Eggplants

Ingredients

In this adaptation of Kherson-Style Eggplants to Castilian-Leonese cuisine, we incorporate the traditional flavors and ingredients of the region. The original dish is transformed by using Castilian-Leonese spices such as paprika and cumin, which add a distinct smoky and earthy flavor. Additionally, the dish is garnished with fresh parsley, a common herb used in Castilian-Leonese cooking, to enhance the overall taste and presentation. We alse have the original recipe for Kherson-Style Eggplants, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. 3.
   Brush the eggplants with olive oil and place them on a baking sheet.
4. 4.
   Roast the eggplants in the preheated oven for 30-35 minutes, or until they are tender and golden brown.
5. 5.
   While the eggplants are roasting, heat the remaining olive oil in a pan over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the pan and sauté until they are soft and translucent.
7. 7.
   Stir in the diced tomatoes, paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove the roasted eggplants from the oven and carefully scoop out the flesh, leaving a thin border around the skin.
9. 9.
   Chop the scooped-out eggplant flesh and add it to the tomato mixture. Stir well to combine.
10. 10.
    Fill each eggplant skin with the tomato and eggplant mixture.
11. 11.
    Return the filled eggplants to the oven and bake for an additional 10 minutes.
12. 12.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 15 minutes before rinsing and patting dry.
• Paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.
• Cumin — Toasting cumin seeds before grinding them will intensify their aroma and flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the tomato mixture.
• Serve the Castilian-Leonese-Style Eggplants with crusty bread to soak up the flavorful juices.
• If you prefer a creamier texture, mix in a spoonful of Greek yogurt or sour cream before serving.
• Experiment with different herbs such as thyme or oregano to add your own twist to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Castilian-Leonese-Style Eggplants as a main course accompanied by a fresh green salad. Alternatively, it can be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some additional fresh parsley on top of the filled eggplants before serving. Serve them on a platter with a drizzle of olive oil for an elegant touch.