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Spanish
food recipes - Berenjena a la Morisca (Moorish aubergines)
You will need
4 small aubergines
lemon juice
1 small onion finely chopped
parsley
1/2 teaspoon organo
1/2 teaspoon cumin
1 clove garlic minced
pinch chilli or cayenne
olive oil
Bake or grill the aubergines until they are tender,
then when cool enough to handle peel and dice them. Put into a bowl
and add the juice of
a lemon, toss to coat. Add the chopped onion, oregano, cumin, garlic
and chilli. Just before serving sprinkle on a little lemon juice
or vinegar and a drizzle of olive oil.
Spanish vegetable recipes:
Alcachofas
a la Cordobesa (Cordoba style artichokes)
Esparragos
a la Andaluza (Andalucian asparagus)
Berenjena
a la Morisca (Moorish aubergines)
Judias
Verdes con Chorizo (Green beans with chorizo)
Habas
con Jamon (Broad beans and serrano ham)
Puré
de Habas (Broad bean puree)
Lombarda
a la Castellana (Castillian red cabbage)
Zanahorias
con vino de Málaga (Carrots in Malaga wine)
Coliflor
al Ajaceite (Cauliflower with garlic sauce)
Guisantes
a la Valenciana (Valencian style peas)
Parrillada
de Patatas (Grilled potatoes)
Ajoharina
de Jaén (Potatoes in garlic sauce)
Pisto
(Summer vegetables)
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Spanish recipe links: Spanish
food recipe
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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