Berenjenas de Almagro
The recipe for Berenjenas de Almagro begins with eggplants washed and diced into round slices, then breaded and fried until lightly browned in sunflower oil. Once golden and crisp, these succulent coins of eggplant are removed from the heat and doused with salt. For extra flavor, some cooks like to brush the coins with a garlicky mayonnaise-style condiment just before serving.
At the table, Berenjenas de Almagro have a tendency to captivate with their evocative aromas and pleasing presentation. These fritters arrive sizzling hot and invitingly fluffy, a perfect accompaniment to everything from simple picnics to festive specialties such as roast lamb or rabbit stew. Eggplants lovers will appreciate the crispy texture and robust flavor of this distinctive appetizer.
The specialties of Almagro have been served in Spanish homes since the 16th century. Berenjenas de Almagro is a timeless classic that continues to thrive today. Whether enjoyed as part of a family meal or dispersed amongst friends, this tasty eggplant offering is sure to delight with its soulful and indulgent allure.
Berenjenas de Almagro recipes
Amazing Berenjenas de Almagro recipes sourced from the web.
The origin of Berenjenas de Almagro
The famed Berenjenas de Almagro, also known as escalivada in parts of Spain, have long been a celebrated delicacy of the Spanish palate. Originating in the town of Almagro in Cuenca, the dish remains one of the most beloved desserts in the region to this day.
The exact origin of the recipe is hard to pinpoint. Stories of how it came to be diverge greatly, but what is certain is that the dish has its roots deeply embedded in Almagro and its surrounding areas. One theory speaks of a monk from the village who, upon seeing his fellow villagers enjoying some roasted eggplants, set out to create a dish of his own. A clever improvisation led him to add some of the local products typically used in cooking - onions, garlic, olive oil, and vinegar - once he was finished with the cooking process, the monk had invented what would become the famous Berenjenas de Almagro.
Another popular tale tells of a family from the nearby town of Villaconejos who stumbled upon a pot of delicious eggplants while walking through a field. Thinking nothing of it, they proceeded to savor the treat without knowing what it was. A few days after their discovery, rumors spread like wildfire across the region about a heavenly creation found by a family from Villaconejos. Eventually, word reached Almagro and the rest as they say is history.
No matter which origin story you choose to believe, it's undeniable that the combination of eggplant, vegetables, olive oil, and vinegar creates a uniquely delicious combination. It's no wonder why Berenjenas de Almagro has stood the test of time and remains a favorite across Spain. Bon appétit!
Types of Berenjenas de Almagro
One of the great delights of Spanish cuisine is Berenjenas de Almagro, a delectable dish hailing from the province of Castilla-La Mancha that has long been delighting palates across the nation. Originating in the small city of Almagro in the early 1800s, this dish has adapted and evolved to take on different forms over the centuries.
The classic version of Berenjenas de Almagro consists of thin slices of eggplant (berenjenas) layered with both a tomato sauce and cured ham, forming a distinctively savoury flavour. This delightful dish can be served either hot or cold, depending on the preference of the diner, and is often accompanied by some fresh bread for dunking.
Another popular version is Berenjenas de Almagro a la Rusa, which sees its eggplant slices mixed with boiled potatoes, hard-boiled eggs and assorted vegetables in a creamy sauce. The combined flavours of the potatoes and eggs create a unique texture and taste quite unlike any other dish.
For those who prefer their Berenjenas de Almagro with piquancy, then the A la Manchega version is likely the best option. This version sees the eggplant sliced and fried, before being smothered in a spicy tomato sauce and topped with cured ham, olives, capers, and anchovies. Sweet yet tangy all at once, this is a popular choice for people who enjoy a hint of spice in their meals.
Finally, we have Berenjenas de Almagro al Ajillo, a more modern twist on this classic dish. Here the eggplant is cut into cubes and fried with garlic and hot dried peppers, creating a devilishly delicious mix of flavours and textures.
No matter which version of Berenjenas de Almagro you choose, each are sure to bring much gustatory pleasure. A dish fit for kings, this is one spectacular Spanish classic you do not want to miss out on!