{"id":38831,"date":"2021-01-26T18:03:21","date_gmt":"2021-01-26T18:03:21","guid":{"rendered":"https:\/\/estrellagalicia.com\/gb\/?post_type=recipe&p=3276"},"modified":"2022-01-17T17:05:25","modified_gmt":"2022-01-17T17:05:25","slug":"blood-orange-radicchio-and-sumac-ensalada-2","status":"publish","type":"recipe","link":"https:\/\/estrellagalicia.com\/gb\/recipe\/blood-orange-radicchio-and-sumac-ensalada-2\/","title":{"rendered":"Moru\u00f1os spiced roast aubergine"},"content":{"rendered":"\n
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An incredibly tasty tapa that\u2019s been on and off Bar 44’s menus for years now. It definitely ticks the box of being a flavour packed vegan dish, but also one that became a best seller for all customers. It\u2019s inspired by Bar 44\u2019s love of Andalucia, and the marriage of classic Spain meeting the Arabic past of that region. Aubergines are abundant in the Granada region, and the moru\u00f1os spice mix is a blend of Spanish and North African spices still highly evident in the region. Traditionally it\u2019s a marinade for lamb or pork skewers, but works fantastically here.
Miel de Ca\u00f1a is essentially a sugar can molasses from the same region, like black treacle \u2013 its rich, sweet, and hard to stop eating, going so well in savoury and spiced dishes. Marcona almonds are my favourite in the world. We use Catalan ones, and they give another flavour profile to the dish as well as texture. And the pomegranate? Well Granada, the city, actually means pomegranate! So it\u2019s a no brainer, plus it adds a burst of sharp fruit to the dish.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

For the aubergine:
<\/strong>1. Pre heat your oven to 190 degrees fan assisted.<\/p>\n\n\n\n

2. Peel, slice and chop the garlic as finely as you can.<\/p>\n\n\n\n

3. Add a tiny pinch of sea salt, then put your knife on an angle and scrape the garlic and salt mix together, until it starts forming a paste.<\/p>\n\n\n\n

4. Place the garlic paste into a mixing bowl, then add the olive oil, coriander, smoked paprika, cumin, oregano and salt\/pepper together. Whisk vigorously until the marinade is combined.<\/p>\n\n\n\n

5. Add in your prepared aubergines and mix really well. Make sure the marinade gets deep into the scored flesh side of the aubergine. Leave for 30 minutes.<\/p>\n\n\n\n

6. Roast your aubergines on a flat baking tray for 25 minutes.<\/p>\n\n\n\n

For the almond: <\/strong><\/p>\n\n\n\n

  1. 1. Place all the marcona almonds and the water in a blender. Squeeze the lemon juice in and add a good pinch of sea salt. Blend for at least 3 minutes, until ultra smooth and not grainy.<\/li>
  2. <\/li><\/ol>\n\n\n\n
    1. 2. Toast your flaked almonds in a dry pan until golden. Set aside.<\/li><\/ol>\n\n\n\n

      For the pomegranate: <\/strong><\/p>\n\n\n\n

      1. 1. Cut in half. Hold one half face down into your palm, over a bowl. <\/li><\/ol>\n\n\n\n

        <\/p>\n\n\n\n

        1. 2. With a spoon, rolling pin, or anything, bash the life out of the pomegranate! <\/li><\/ol>\n\n\n\n

          <\/p>\n\n\n\n

          1. 3. All the fruit should fall into your hand and the bowl. Repeat with the other half. <\/li><\/ol>\n\n\n\n

            <\/p>\n\n\n\n

            1. 4. Add the vinegar, Slice your parsley and mint \u2013 finely or roughly, it\u2019s up to you. Stir through to make a lovely pomegranate dressing.<\/li><\/ol>\n\n\n\n

              To finish the dish<\/strong>: <\/p>\n\n\n\n

              Plate the aubergine and almond pur\u00e9e as you wish but keeping them separate.<\/p>\n\n\n\n

              Dress the aubergine with the pomegranate dressing.<\/p>\n\n\n\n

              Add your miel de ca\u00f1a, don\u2019t be shy with it.<\/p>\n\n\n\n

              Finish the dish with your toasted almonds for crunch.<\/p>\n\n\n\n

              1. Enjoy!<\/li><\/ol>\n\n\n
                \n

                Bar 44, Bristol<\/h2>\n
                \n \r\n

                Bar 44 was founded by Owen Morgan, in 2002. Having fallen in love with Spanish food, drink and culture over time, he wanted to bring his favourite tapas dishes and a slice of modern Spanish culture to the UK. Tom Maynard joined Bar 44 six years ago after working for Caprice group in London for 5 years; he is now Head Chef at Bar 44, Bristol. Their menu focuses on impeccably sourced ingredients served with modern touch and a lot of Spanish passion. Support Bar 44 during these times and buy a voucher to be used for a night to remember at one of their restaurants.<\/p>\r\n <\/div>\n

                \n \n FIND OUT MORE\n <\/a>\n \n VIEW INSTAGRAM\n <\/a>\n <\/div>\n<\/div>\n\n<\/div>\n\n\n\n
                \n

                Preparation Time:<\/strong> 30 mins
                Serves<\/strong>: 4-6 as a tapa<\/p>\n\n\n\n

                Ingredients<\/h2>\n\n\n\n

                2 medium sized aubergines \u2013 cut lengthways into \u00bc\u2019s, keep stalk in tact. Criss cross score the flesh with a sharp pointed knife<\/p>\n\n\n\n

                40ml extra virgin olive oil (Rama 44 if possible, available at www.bar44.co.uk\/shop<\/a>)<\/p>\n\n\n\n

                2 medium cloves of garlic<\/p>\n\n\n\n

                3g ground coriander<\/p>\n\n\n\n

                3g smoked paprika – we use dulce, which is sweet\/mild. You can use picante\/hot for personal preference<\/p>\n\n\n\n

                2g ground cumin<\/p>\n\n\n\n

                1 teaspoon of fresh picked oregano leaves<\/p>\n\n\n\n

                large pinch of sea salt<\/p>\n\n\n\n

                8 big turns of the peppermill<\/p>\n\n\n\n

                Miel de ca\u00f1a for drizzling (widely available online or in good delis)<\/p>\n\n\n\n

                125g salted Marcona almonds<\/p>\n\n\n\n

                110ml tap water, for blending<\/p>\n\n\n\n

                \u00bc of a lemon<\/p>\n\n\n\n

                1 pomegranate<\/p>\n\n\n\n

                2 sprigs flat leaf parsley<\/p>\n\n\n\n

                6-8 large mint leaves<\/p>\n\n\n\n

                2 tablespoons of moscatel, cava, or <\/p>\n\n\n\n

                white wine vinegar
                <\/p>\n\n\n\n

                handful of flaked almonds<\/p>\n\n\n\n

                PAIR WITH<\/h3>\n\n\n\n
                \"\"<\/figure>\n\n\n\n

                Estrella Galicia<\/strong> 0.0<\/strong><\/p>\n\n\n\n

                Estrella Galicia 0.0 is an alcohol-free beer and boasts the golden colour of a typical Pilsner style beer. It has a pleasantly sweet and slightly bitter refreshing taste.<\/p>\n\n\n\n

                Available from: Majestic and Greene King online.<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                Inspired by Bar 44\u2019s love of Andalucia, this incredibly tasty vegan tapa is a marriage of classic Spanish meeting the Arabic past of that region. <\/p>\n","protected":false},"featured_media":38832,"menu_order":0,"template":"","occasion":[35],"acf":[],"yoast_head":"\nMoru\u00f1os spiced roast aubergine - Estrella Galicia UK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/estrellagalicia.com\/gb\/recipe\/blood-orange-radicchio-and-sumac-ensalada-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Moru\u00f1os spiced roast aubergine - Estrella Galicia UK\" \/>\n<meta property=\"og:description\" content=\"Inspired by Bar 44\u2019s love of Andalucia, this incredibly tasty vegan tapa is a marriage of classic Spanish meeting the Arabic past of that region.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/estrellagalicia.com\/gb\/recipe\/blood-orange-radicchio-and-sumac-ensalada-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Estrella Galicia UK\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-17T17:05:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2021\/01\/Vegan-Aubergine-recipe-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"828\" \/>\n\t<meta property=\"og:image:height\" content=\"829\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/estrellagalicia.com\/gb\/recipe\/blood-orange-radicchio-and-sumac-ensalada-2\/\",\"url\":\"https:\/\/estrellagalicia.com\/gb\/recipe\/blood-orange-radicchio-and-sumac-ensalada-2\/\",\"name\":\"Moru\u00f1os spiced roast aubergine - 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