Traditional spanish eggplant recipe (Berenjenas a la Española)

⭐ Rating: 4.9/5 (based on home cooking experiences)

👨🍳 By Chef Omar Allibhoy

🕒 Prep Time: 15 minutes

🍳 Cook Time: 25 minutes

⏰ Total Time: 40 minutes

🥘 Servings: 4

 📊 Difficulty Level: Medium

As a Spanish chef, there's something magical about the way we prepare eggplant in Spain. This beloved vegetable, known as "berenjena" in Spanish, holds a special place in our Mediterranean cuisine.

Every time I prepare this dish in my London kitchen, it takes me back to the bustling tapas bars of Madrid, where the aroma of perfectly fried eggplant mingles with lively conversations and the warmth of shared moments.

Today, I'm excited to share with you my family's traditional recipe that has been delighting friends and guests at my cooking classes for years.

What are spanish-style eggplants?

Spanish-style eggplants, or "Berenjenas a la Española," represent a cornerstone of Mediterranean and Spanish tapas culture. As someone who has spent years perfecting this dish both in Spain and in my London kitchen, I can tell you that what sets our preparation apart is the delicate balance of simplicity and flavor.

Unlike Italian or French preparations that often involve heavy sauces or cheese, the Spanish approach celebrates the eggplant's natural taste through a careful cooking process that creates a crispy exterior while maintaining a creamy, tender interior.

Ingredients for an authentic eggplant récipe

• 2 large eggplants, cut into 1/2-inch rounds

• 4 cloves of garlic, finely minced

• 1/3 cup extra virgin olive oil

• 1 tablespoon Spanish sweet paprika

• Sea salt and freshly ground black pepper to taste

• 2 tablespoons honey (optional, for drizzling)

• Fresh parsley for garnish

Preparation: How to make spanish eggplant tapas

1. Start by salting your eggplant slices generously and let them rest for 15 minutes. This crucial step draws out excess moisture and any bitterness, ensuring a perfectly crispy result.

2. Pat the eggplant dry with paper towels and season with black pepper. Heat olive oil in a large skillet over medium heat.

3. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Add minced garlic in the last minute of cooking.

Professional chef tips:

• Choose eggplants that feel heavy for their size and have smooth, shiny skin

• Don't skip the salting process – it's essential for the perfect texture

• Keep the oil at medium heat to avoid burning while ensuring proper cooking

• Serve immediately while hot for the best texture and flavor

Serving Suggestions

This versatile dish works beautifully as a tapas starter or a side dish.

Drizzle with honey for the traditional Andalusian touch, or serve with alioli for a more savory approach.

It pairs perfectly with a glass of Spanish white wine or a crisp Manzanilla sherry.