Spanish vegetable recipes - Berenjena a la Morisca (Moorish aubergines)
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Spanish vegetable recipes - Berenjena a la Morisca (Moorish aubergines)

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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