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
- 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.
- 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.
- Add the very thinly chopped garlic, olive oil, salt, and vinegar.
- Sprinkle with cheese and mix very lightly.
- You can eat it on toast with a trickle of olive oil.
