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Pickled aubergines (Almagro type)

Aperitif5780 minutes10 people50 calories
1/52/53/54/55/5 (9 votes)
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By Irene Arcas

My father is from La Mancha and, how could it be otherwise, since I was little I remember eating these pickled aubergines at home (along with countless varieties of olives) we love these strong flavors and with spices! And… we also love snacks of the weekends! So when I read this recipe for Thermomix it didn't take me a second to go to the market for my aubergines.

They are special aubergines, tiny and very pretty, with purple and green tones, and they are ideal for making this pickle. I leave you a photo so that you can quickly recognize them when you see them:

Almagro aubergines

Photography: http://invitadoinviernoeng.blogspot.com.es)

Pickled aubergines (Almagro type)

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The authentic Almagro aubergines, an aperitif that cannot be missed at any table during weekend aperitifs.

  • Irene Arcas
  • Kitchen: Spanish
  • Recipe type: snacks
  • Calories: 50
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Eggplants:

  • 1000 g of water
  • 1 teaspoon of salt
  • 1 pinch of baking soda
  • 10 units or 500 g of Almagro-type aubergines (tiny)

Dressing:

  • 3 cloves of garlic
  • 1 large level tablespoon of cumin seeds
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • a pinch of hot paprika (optional)
  • 120g vinegar
  • 1 hoja de laurel
  • 50 g of extra virgin olive oil
  • water (amount needed to cover them)

Preparation

  1. We put the water, salt and bicarbonate in the glass. We warm up 10 minutes, 100º, speed 1.

  2. While we trim the corner of the aubergines, we remove some skewers (they don't usually bring them) and trim the leaves to our liking (I cut them just a little, just enough so that the aubergine can be seen inside). We wash them well.

  3. Add the washed and drained aubergines and program 7 minutes, 100º, spoon speed, left turn.

  4. We drain the aubergines and put them in cold water to interrupt cooking. We place them in a large glass jar or airtight container and reserve.

  5. Put the garlic, cumin, salt, sweet paprika, hot paprika (optional) and vinegar in the glass. We shred 4 seconds, speed 5.

  6. Add the bay leaf and oil and mix 5 seconds, speed 3.

  7. We pour this dressing over the aubergines and fill with water until they are covered.

  8. We keep in the fridge for at least 4 days so that the dressing penetrates well.

Source - Thermomix, "Spanish Cuisine vol.I"


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