![Castilian-Leonese-Style Eggplants](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/castilian-leonese-style-eggplants--761c6e44-4d3d-4ff3-b646-a0fb085f00b6.png)
Recipe
Castilian-Leonese-Style Eggplants
Savory Eggplant Delight: A Taste of Castilian-Leonese Cuisine
4.5 out of 5
Indulge in the flavors of Castilian-Leonese cuisine with this delectable recipe for Castilian-Leonese-Style Eggplants. This dish combines the rich and earthy flavors of eggplants with traditional Castilian-Leonese ingredients, resulting in a satisfying and aromatic culinary experience.
Metadata
Preparation time
20 minutes
Cooking time
45 minutes
Total time
65 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
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.
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2 large eggplants 2 large eggplants
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tomatoes, diced 2 tomatoes, diced
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon cumin 1/2 teaspoon cumin
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Preheat the oven to 200°C (400°F).
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2.Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
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3.Brush the eggplants with olive oil and place them on a baking sheet.
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4.Roast the eggplants in the preheated oven for 30-35 minutes, or until they are tender and golden brown.
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5.While the eggplants are roasting, heat the remaining olive oil in a pan over medium heat.
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6.Add the chopped onion and minced garlic to the pan and sauté until they are soft and translucent.
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7.Stir in the diced tomatoes, paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
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8.Remove the roasted eggplants from the oven and carefully scoop out the flesh, leaving a thin border around the skin.
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9.Chop the scooped-out eggplant flesh and add it to the tomato mixture. Stir well to combine.
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10.Fill each eggplant skin with the tomato and eggplant mixture.
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11.Return the filled eggplants to the oven and bake for an additional 10 minutes.
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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.
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