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Spanish Aubergine Bake (Berenjenas a la crema)
(0)
35 min
Under an hour
Knuspr-Küche
Cremig gebackene Auberginen nach spanischer Art: Zarte Auberginenwürfel, sanft geschmorte Zwiebeln und feiner Knoblauch in einer samtigen Sahnesauce mit frischem Thymian und Muskat, goldbraun überbacken mit würzigem Manchego.
Preparation method
Preparation & Sautéing Vegetables
Preheat the oven to 200 °C conventional heat (180 °C fan). Wash and trim the aubergines, then cut them into approx. 1.5 cm cubes. Finely chop the onion and garlic cloves. Finely grate the Manchego.
Heat the extra virgin olive oil in a large pan. Fry the aubergine cubes over medium to high heat for about 8–10 minutes on all sides until lightly browned and soft. Then add the onion and garlic and sauté gently for another 3–4 minutes.
Creamy Sauce & Baking
Pour the whipping cream into the pan. Season to taste with salt, fresh pepper, a pinch of ground nutmeg, and the plucked thyme leaves. Bring the mixture to a brief boil and simmer gently for 2 minutes to thicken slightly.
Chef's tip
Tip: For an even creamier consistency, a little grated Manchego can be stirred directly into the cream sauce before baking.
Serving suggestion: Fresh white bread pairs wonderfully with this dish to mop up every last drop of the aromatic sauce.
Ingredients
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