Baked Aubergines with Romesco Sauce and Almonds | Catalan Flavour
(0)
60 min
Under an hour
Sezamo
O rețetă catalană desăvârșită la cuptor: jumătăți de vinete rumenite până devin cremoase și fondante, învăluite într-un sos Romesco bogat din ardei copți, migdale rumenite și ulei de măsline extra virgin. O cină mediteraneană aromată, crocantă și plină de culoare.
Preparation method
Preparing and baking the aubergines
Preheat the oven to 200°C. Wash the aubergines, dry them with a towel, and cut them lengthwise in half. Using a sharp knife, deeply score the flesh in a diamond pattern without piercing the outer skin.
Place the aubergines on a large baking sheet lined with baking paper, flesh side up. Generously brush the incisions with half of the extra virgin olive oil (30 ml) and season with sea salt and freshly ground black pepper. Bake at 200°C for 30-35 minutes, until the flesh becomes soft, golden, and browned.
Preparing the Catalan Romesco sauce
In a dry frying pan, toast the almonds over medium heat for 3 minutes, shaking the pan frequently, until fragrant and lightly golden. Set aside one tablespoon of toasted almonds for garnish, and add the rest to a blender.
Chef's tip
Authentic texture: Do not over-blend the Romesco sauce; the charm of the Catalan tradition lies in the pleasant, crunchy texture of the fine bits of toasted almonds.
Scoring the aubergines: The deep diamond cuts allow the heat of the oven and the rich sauce to penetrate right to the heart of the aubergine, offering a meltingly soft and intensely flavourful consistency.
27 min
Under an hour
