Posts Tagged ‘eggplant’



This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.

Ingredients (for 2 people):

  • 2 eggplants
  • 1 onion
  • 5 tomatos
  • A bunch of parsley
  • 12 olives
  • 2 tablespoon of capers
  • 2 tablespoons of oregano
  • Herbal vinegar

First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.

Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.

After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY.

Vegetable coca


Coca it’s similar to pizza and could be an easy and nice recipe, easy if you buy the puff pastry. You can use the suggested vegetables, add, replace … even add other ingredients like tunna.

Ingredients (2 people):

  • 1 puff pastry sheet
  • 2 tomatoes
  • 5-6 piquillo peppers (or some other peppers in a tin)
  • ½ eggplant

Cut 2 tomates in half and then each piece on to stripes and finally cut the stripes in half. Remove the ends of the eggplant, cut in pieces of about 3 fingers and then cut on to stripes as thick as you can. Cut 1 onion on to stripes.

Extend the puff pastry cut in 2 or 4 pieces on to a baking tray covered with baking paper. Spread over the puff pastry pieces the tomate leaving about 1 finger free in the margins. Spread the onion and add a bit of salt. Spread tinned peppers. And finally spread the eggplant and add a bit of salt. Cook at oven at 350ºF (180ºC) for 20 minutes.

Vegetable coca


Baked vegetables with romesco


Romesco is a sauce typical from Catalonia (a region where Barcelona is located), normally is used with vegetables giving those vegetables a superb flavour.

Ingredients (for the romesco sauce):

  • 2 tomatoes
  • 2 ñoras (dried peppers)
  • 12 toasted almonds
  • 6 hazelnuts
  • White vinegar
  • Toasted bread
  • 4-5 garlic cloves

For the vegetables use those ones of your favorite choice, I used 2 red onions, one zucchini and one egg plant, but you can also use asparagus, artichokes, mushrooms … Just cut them in pieces of medium size, put in an oven tray, add salt and olive oil and mix. On the oven we will also put 2 tomatoes with 2 incisions in cross shape (so they will be easier to peel later) and 4-5 garlic cloves. Cook on the oven at 350ºF (180º C) for one hour, but retire the tomatoes and garlic cloves after 15 minutes. In a mortar add 12 toasted almonds, 6 hazelnuts and some toasted bread (50-75 gr), grind well for some time. The ñoras (dried peppers) must be on water from the day before, remove the seed, cut in half and separe the pulp from the skin. Peel the tomatoes once out of oven.

Add 2 tablespoons of white vinegar to the mortar, the garlic cloves, the pulp of peppers and the peeled tomates. Grind them for some time. Add olive oil (like half glass) while moving. In order to grind it better, pass it through a Chinese strainer, put the rests on the Chinese strainer back in the mortar and it will be easier to grind. Finally put the liquid back on the mortar and mix well. You can also mix it together in a blender, it will be faster and easier, but sometimes it is also nice to do manual work :). And now you have a nice vegetables with a gorgeous sauce 🙂

baked vegetables with romesco

Mutabal (eggplant cream)

This cream could be a nice appetizer together with some snacks, toasted bread slices or even celery sticks.


  • 2 eggplant
  • 1 lemon
  • 2 table spoon of tahini (or toasted sesame)
  • 1 garlic clove
  • A bunch of parsley

First puncture the eggplants with a fork. Add some olive oil over the eggplants and spread over them. Cook them on the oven at 350º F for 45 minutes. Then let rest for at least 20 minutes out of oven.

When they are at room temperature, cut them and with the help of spoon remove the eggplant pulp. Add the eggplant pulp in a blender cup, add also 1 garlic clove, 2 table spoon of tahini (or sesame), the juice of one lemon, a bunch of parsley leaves,salt, pepper and olive oil.

Mix with the blender and here you have. Once served you can add a bit of oil and paprika, and I recommend you to taste it with some celery sticks.

Mutabal eggplant cream


This is a typical recipe from Mallorca, it’s vegetarian and it is simply delicious.

Ingredients (for 2 people)

  • 1 eggplant
  • 4 green peppers
  • ½ half kilo ripe tomatoes
  • 1 potato
  • 1 onion
  • A little bit of flour to batter the eggplant

We will start cutting the vegetables. Cut an eggplant in slices and then put it in water with salt for at least 20 minutes, this will remove the bitter taste of the eggplant.

Cut some green peppers in strips, I used 2 but it get little bit short, 4 would be nice for this recipe. Chop an onion; cut a potato into slices; and finally cut half kilo of tomatoes removing the hard part.

Dry the eggplant and and batter with flour. In a pan with hot oil fry the green peppers, remove and salt them. Fry the potato for about 10 minutes until it gets golden, remove and salt it. Fry the eggplant until it gets golden, turn the pieces some time while cooking, remove and salt it. To prepare the tomato sauce you need not too much oil in the pan, put the already cut onion and tomatoes and a bit of salt. Stir it frequently so it does not get stuck to the pan; after 10 minutes tomato it’s soft enough and you can crush it with an spatula, if you prefer not to find lumps of tomate, you can blend it with a mixer.

On a tray you will dispose the ingredients in layers, place one layer of tomato sauce; one layer of green peppers, one layer of tomato sauce, one layer of potato, one layer of tomato sauce, one layer of eggplant and finally last layer of tomato sauce.

Cook it in the oven for about 15 minutes at 350ºF (180º C) and you have the tumbet ready.

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