Eggplant or Aubergines is one of my favorite vegetables after spinach and this tapa and dish very tasty if you like the strong taste.

Aubergines from Almagro
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  • 8 small eggplants
  • 1 little wild marjoram
  • ½ tsp. sweet red pepper
  • 1 Laurel leaf
  • 3 or 4 whole garlic cloves
  • ½ tsp fresh ground pepper
  • 1 tsp Salt
  • 1 Tbsp. Olive Oil

Instructions - How to Make

  1. First, in a pan and with the olive oil, slightly fry the whole garlic cloves until brown.
  2. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.
  3. Cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tbsp. of vinegar and a little wild marjoram.
  4. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely.
  5. Serve cold.


lacto vegetarian
ovo vegetarian
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free