Berenjenas de Almagro

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Berenjenas de Almagro. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Berenjenas de Almagro is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. Berenjenas de Almagro is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Berenjenas de Almagro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas de Almagro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Berenjenas de Almagro estimated approx 15'.

To get started with this particular recipe, we have to first prepare a few components. You can cook Berenjenas de Almagro using 10 ingredients and 6 steps. Here is how you can achieve that.

Desde siempre me ha encantado esta variedad pero cuando haces tú mismo todo el proceso, desde sementar, pasando por trasplantar, recolectar, cocinar y terminando por comerlas... "tese" saltan las lágrimas 😢😢😢😂

No pongo cantidad de berenjenas, yo voy recolectando poco a poco las que están óptimas, suelen ser un par de frascos de cristal. Las cantidades son para 1 litro de caldo para rellenar los tarros.

Ingredients and spices that need to be Make ready to make Berenjenas de Almagro:

1. Berenjenas tipo Almagro
2. 700 ml agua
3. 300 ml vinagre
4. 1 chorrito aceite
5. 1 cucharada sopera sal
6. 2-3 dientes ajo
7. 1 cucharada (café) de comino molido
8. 1 cucharada (café) pimentón dulce
9. Palitos hinojo
10. Pimiento morrón cocido

Instructions to make to make Berenjenas de Almagro

1. Corto el tallo y la punta de las hojas y las lavo. Las pongo en abundante agua hirviendo unos 5 minutos, no me gustan demasiado blandas. Pongo contrapeso encima para que queden bien cubiertas pues flotan. Saco y enfrío con agua para cortar la cocción.
2. Mientras, hago el aliño, machaco el ajo picado, pimentón, comino y mezclo con el aceite hasta tener una pasta.
3. Aquí es fácil encontrar hinojo (primo hermano del anís), si no, pues unos palillos.
4. Doy un corte al medio a la berenjena (las más pequeñas las dejo enteras) meto una tira de pimiento y atravieso con un palito de hinojo. También se pueden trocear y envasar sin tallo ni hojas.
5. En una jarra echo la pasta, sal, agua y vinagre y remuevo bien.
6. Relleno los frascos y cubro hasta el borde. Tapo bien y durante unos días voy removiendo para que se mezclen sabores. Al llevar sal y vinagre aguantan bastante aunque a mí me duran poco 😋😋😋

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So that's going to wrap this up for this exceptional food How to Make Award-winning Berenjenas de Almagro. Thanks so much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!