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Berenjenas de Almagro
Pickled baby aubergines
Berenjenas de Almagro: pickled baby aubergines with cumin, paprika and fennel
In the arcaded Plaza Mayor of Almagro, in the province of Ciudad Real, shops sell these little aubergines from barrels, each one split, stuffed with a strip of red pepper and pinned with a fennel stalk. They are eaten as a tapa with a cold drink, or bought by the jar during the town's summer theatre festival. The tangy dressing of vinegar, cumin, garlic and paprika soaks in over a few days in the fridge. Chef's tip: use the smallest, firmest aubergines you can find, no bigger than an egg; large ones go mushy.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the aubergines
- 1 ⅔ lb baby auberginesabout 16, stalks kept on
- 1 tbsp saltfor the cooking water
- 1 roasted red pepperfrom a jar, cut into thin strips
- 16 fennel stalksor wooden cocktail sticks
For the pickling liquid
- ¾ cup white wine vinegar
- ¾ cup water
- 4 tbsp olive oil
- 4 cloves garliccrushed
- 1 ½ tsp ground cumin
- 1 ½ tsp sweet paprika
- 1 tsp salt
- ½ tsp fennel seeds
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Method
0/5 doneStep 1: Trim the leafy collar from 1 ⅔ lb baby aubergines but keep the stalks. Bring a large pan of water to the boil with 1 tbsp salt and simmer the aubergines for 10–15 minutes, until a knife slides into the thickest one with only slight resistance.
13 minStep 2: Drain and cool them in cold water, then squeeze each gently to press out bitter juice. A common mistake is skipping this: the pickle then tastes harsh and muddy.
Step 3: Make a lengthwise slit in each aubergine without cutting through the stalk end. Tuck a strip of 1 roasted red pepper into the slit and pin it closed with a piece of 16 fennel stalks pushed through.
Step 4: Whisk ¾ cup white wine vinegar, ¾ cup water, 4 tbsp olive oil, 4 cloves garlic, 1 ½ tsp ground cumin, 1 ½ tsp sweet paprika, 1 tsp salt and ½ tsp fennel seeds in a jug until the paprika is evenly mixed.
Step 5: Pack the aubergines into a clean jar or tub, pour over the liquid so they are covered, seal and keep in the fridge for at least 3 days before eating. They keep for 2 weeks in the fridge; always lift them out with a clean spoon.
2 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does berenjenas de Almagro take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 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 roasted red pepper?
- Any colour of bell pepper, same amount.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
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