Spanish · Soup

Smoked Aubergine with piquillo pepper

This Spanish Bisque leans on piquillo pepper to do the heavy lifting. We smoke the Aubergine for real depth, then bring it together in one pan.

4.3 from 1,180 cooks

Prep30 min

Cook50 min

Serves6

LevelMedium

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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish

The kind of Spanish plate you make on repeat. piquillo pepper, a proper slow-cook, and a finish...

2 hr 20 min · Medium

Spanish Members

Spanish

Weeknight-friendly Chicken Thigh Medley with the smoked paprika and garlic we come back to...

55 min · Easy

Spanish

A tapas-style take on Mushroom Fritters, built on saffron and finished the way we like it....

43 min · Medium

Spanish

Our tested Braised Chicken Thigh Ragu: rustic, generous, and balanced with tomato and olive...

1 hr 12 min · Medium