This Spanish Skewers leans on sherry and almond to do the heavy lifting. We braise the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
A rustic take on Prawn Pilaf, built on smoked paprika and garlic and finished the way we like...
Spanish Weeknight-friendly Paneer Chowder with the smoked paprika and garlic we come back to again and...
Spanish This Spanish Skewers leans on smoked paprika and garlic to do the heavy lifting. We grill the...
Spanish A tapas-style take on Aubergine Bowl, built on saffron and finished the way we like it. Ready...