Spanish · Soup

Rustic Aubergine Broth with piquillo pepper

Our tested Pan-Seared Aubergine Broth: rustic, generous, and balanced with piquillo pepper. Serves 4 people with plenty to go around.

4.5 from 2,942 cooks

Prep12 min

Cook18 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the piquillo pepper 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.

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