The BEST-EVER Spanish Eggplant Dish | Berenjenas a la Importancia
This recipe for Berenjenas a la Importancia (Spanish Important Eggplant), is possibly one of the best eggplant dishes I have ever tasted. We´re talking seriously good flavors, basic pantry staples and all done in 40 minutes. Serve this dish as a tapas appetizer or even as a side dish, next to some salmon and potatoes.
To make this recipe, I used one large eggplant, but you can also use 2 smaller ones. Either way, once you slice the eggplant, make sure to salt the slices on both sides and let them rest for 10 minutes. This will remove any excess water. That way when you cook the eggplant, it stays firm with absolutely no mush.
For the liquid, I used homemade vegetable broth. However, chicken broth or stock is traditionally used. But you can use any liquid you like, from beef broth to fish broth to water. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: This dish is typically served warm or at room temperature. Some folks even enjoy it chilled. It will hold in the fridge for up to 3 days in an air-tight container. To reheat, just add into the microwave or even heat in a pan over the stove top, until just heated through.
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Watch the Video Below on How to Make Spanish Berenjenas a la Importancia
Spanish Berenjenas a la Importancia (Important Eggplant)
- 1/3 cup extra virgin olive oil 90 ml
- 1 large eggplant
- 2 eggs
- 1/2 cup all purpose flour 60 grams
- 1 small onion
- 4 cloves garlic
- 1/2 tbsp all purpose flour 4 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 cup dry white wine 120 ml
- 2 cups vegetable broth 480 ml
- 1 bay leaf
- handful fresh parsley
- pinch sea salt
- dash black pepper
Cut the eggplant (washed & dried) into rounds that are 1 cm thick (between 1/4 to 1/2 inch), then add the slices over a wire rack with paper towels underneath, all in a single layer, season with sea salt on both sides
Finely chop the onion, roughly chop the garlic, crack the eggs into a shallow bowl, season with sea salt & black pepper and whisk together, add the 1/2 cup flour into a bowl
Heat a large fry pan with a medium heat and add in the olive oil
While the oil is heating, transfer the slices of eggplant over paper towels, pat completely dry, removing any excess salt if needed, then coat each slice in the flour and then the egg wash, add into the pan with the hot oil, all in a single layer, cook in batches, fry between 2 to 3 minutes per side or until golden fried, then transfer into a plate with paper towels
Once all the eggplant has been fried, set it aside, using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the 1/2 tbsp of flour and the paprika, mix continuously, after 2 minutes add in the white wine and season with salt & pepper, mix together and simmer
After simmering the wine for 2 to 3 minutes, add the slices of eggplant back into the pan, all in a single layer, just as best as you can, then add in the broth and bay leaf, turn it up to a high heat
Once it comes to a boil, lower back to a medium heat, simmer for 10 minutes, gently shaking the pan once in a while, then remove from the heat
Serve directly out of the pan or transfer into serving dishes, sprinkled with chopped fresh parsley, enjoy!
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