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Spanish Aubergine Hotpot

A rustic take on Aubergine Hotpot, built on piquillo pepper and finished the way we like it. Ready in about 45 min and easily enough for 4 people.

4.5 from 1,396 cooks

Prep25 min

Cook20 min

Serves4

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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