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Eggplant-Almodrote-Resized

Eggplant Almodrote

In the K.itab al-tabib there is a recipe called “Recipe for boiled eggplant, ” which strongly resembles a dish consumed today in northern Spain called almodrote. I personally named this recipe almodrote because it closely matches the dish still made today with mashed eggplant, oil, cheese, and garlic.

INGREDIENTS

Eggplant Almodrote

Serves 4

  • 2 medium eggplants
  • 1 small onion, sliced
  • 1 garlic clove
  • 3 tbsp olive oil
  • 1 ½ tsp salt
  • 2 tsp vinegar
  • ½ cup (50g) grated hard cheese (like Parmesan)

PREP TIME: 10 min

COOK TIME: 20 min

TOTAL TIME: 30 min

DIRECTIONS

Eggplant Almodrote

  1. Wash the eggplants, prick them with a fork, and cook them for 20 minutes in salted water. If the eggplants rise to the surface, put a plate on top of the pot. In another pan, do the same with the onion.
  2. Once the eggplant and onion are cooked, take them out and remove as much water as possible. Gently remove the skin from the eggplants and put the flesh in a bowl. Add the cooked onion. Mash everything quickly with a fork and set aside for 5 minutes. Discard any liquid.
  3. Add the very thinly chopped garlic, olive oil, salt, and vinegar.
  4. Sprinkle with cheese and mix very lightly.
  5. You can eat it on toast with a trickle of olive oil.