Aubergine stuffed with samfaina

Aubergine stuffed with samfaina

By
From
Catalonia
Serves
3-6
Photographer
Laura Edwards

This recipe is very similar to pisto, and I just love it. Pisto is a slow-cooked vegetable stew.

I always serve aubergines this way when I have people round as it’s a great dish to share and also to make ahead. My mum is known for cooking her vegetables well, so she will definitely approve of this recipe – it’s just her style.

I’ve used cumin and not pimentón de la Vera, as I would normally do for a pisto, because I think it gives it a nice little twist.

Ingredients

Quantity Ingredient
3 aubergines
olive oil
2 onions, finely sliced
3 garlic cloves, crushed
2 teaspoons ground cumin
2 red peppers, sliced
8 large fresh tomatoes, peeled and chopped
sea salt
freshly ground black pepper
30g unsalted buer
50g fresh white breadcrumbs
40g blanched hazelnuts, roughly chopped
handful parsley
1 lemon, finely grated zested

Method

  1. Preheat the oven to 180°C. Rub the aubergines with oil and roast for 50 minutes – 1 hour until really tender.
  2. Meanwhile, heat a good amount of oil in a pan and gently fry the onions for 15 minutes until really lovely and tender. Add the garlic and cumin and fry for a minute.
  3. Stir in the peppers, tomatoes and plenty of seasoning and simmer for 15–20 minutes. Once the aubergines are tender, split in half lengthwise, scoop out the flesh (reserving the skins) and roughly chop. Add to the pan and cook for a further 15 minutes.
  4. Heat the grill to medium high.
  5. Melt the butter in a separate pan and add the breadcrumbs and hazelnuts, cooking until golden. Season and mix with the parsley and lemon zest.
  6. Fill the aubergine skins with the samfaina mixture, scatter with the crumbs and grill for 2–3 minutes until golden. Serve hot.
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