Spanish · Soup

Smoked Aubergine with piquillo pepper

This Spanish Bisque leans on piquillo pepper to do the heavy lifting. We smoke the Aubergine for real depth, then bring it together in one pan.

4.3 from 1,180 cooks

Prep30 min

Cook50 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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