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

This Spanish Bites leans on piquillo pepper to do the heavy lifting. We slow-cook the Chicken...

1 hr 15 min · Medium

Spanish

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

1 hr 5 min · Medium

Spanish

Weeknight-friendly Pork Gratin with the saffron we come back to again and again. Big flavour,...

37 min · Medium

Spanish

A tapas-style take on Salmon Bowl, built on tomato and olive oil and finished the way we like...

52 min · Advanced