This American Comfort Galette leans on smoked paprika to do the heavy lifting. We stir-fry the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika 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.
Add the aubergine and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hot sauce and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
Our tested Smoked Squash Traybake: skillet, generous, and balanced with smoked paprika. Serves...
American Comfort
Members
A smoky take on Squash Pancakes, built on buttermilk and herb and finished the way we like it....
American Comfort
Members
Weeknight-friendly Aubergine Salad with the buttermilk and herb we come back to again and...
American Comfort The kind of American Comfort plate you make on repeat. smoked paprika, a proper braise, and a...