Spanish · Main

Spanish Aubergine Hotpot

A rustic take on Aubergine Hotpot, built on piquillo pepper and finished the way we like it. Ready in about 45 min and easily enough for 4 people.

4.5 from 1,396 cooks

Prep25 min

Cook20 min

Serves4

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 Members

Spanish

This Spanish Curry leans on saffron to do the heavy lifting. We bake the Chickpea for real...

2 hr 30 min · Medium

Spanish

Our tested Slow-Cooked Salmon Gratin: saffron, generous, and balanced with saffron. Serves 4...

1 hr 5 min · Medium

Spanish Members

Spanish

The kind of Spanish plate you make on repeat. saffron, a proper braise, and a finish of fresh...

1 hr 15 min · Medium

Spanish Members

Spanish

Weeknight-friendly Black Bean Chowder with the piquillo pepper we come back to again and again....

38 min · Easy