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Alboronía
Alboronía: slow-cooked Andalusian stew of aubergine, pumpkin and peppers
Alboronía is one of the oldest dishes in Andalusia; its name comes from the Arabic of al-Andalus, and cooks in Córdoba, Jaén and the villages of the Sierra Morena still make it in late summer, when aubergines, peppers and the first pumpkins share the market stalls. The vegetables cook down slowly with cumin, paprika and a little vinegar until they melt together into something between a stew and a jam-like sauté. Eat it warm with bread, or cold the next day as a tapa. A common mistake is stirring the pumpkin too often, which mashes it into the sauce instead of leaving soft chunks. Chef's tip: let the pumpkin go in only after the onion and peppers are soft, so it holds a few pieces among the purée instead of disappearing.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (5)
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Method
0/7 doneStep 1: Toss 1 aubergine with half of ½ tsp salt in a colander and leave for 20 minutes, then pat dry. This keeps it from soaking up all the oil.
20 minStep 2: Heat ¼ cup olive oil in a wide, heavy pan over a medium heat. Fry 1 onion and 3 cloves garlic for 8 minutes until soft and golden at the edges.
8 minStep 3: Add 1 green pepper and 1 red pepper and cook for 8 minutes more, stirring now and then, until the peppers wilt and their skins blister.
8 minStep 4: Add the aubergine and fry for 8 minutes, until the cubes turn soft and translucent at the edges.
8 minStep 5: Stir in 14 oz pumpkin, 1 tsp ground cumin and 1 tsp sweet smoked paprika and cook for 1 minute until the spices smell toasted, but do not let the paprika darken or it turns bitter.
1 minStep 6: Add 3 ripe tomatoes and the rest of ½ tsp salt. Cover and simmer gently for 25–30 minutes, stirring from time to time, until the pumpkin is tender and the pan holds a thick sauce with no watery juice.
30 minStep 7: Stir in 1 tbsp sherry vinegar, taste, and add the sugar if the tomatoes were very acidic. Rest for 10 minutes before serving warm, or chill and serve cold the next day.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 4 g
- Carbs
- 21 g
- Fat
- 17 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does alboronía take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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