How to make spanish nibbles: berenjena mezclada

Start with 3 eggplants

Peal and chop them into medium size cubes

Sweat the bitter out of the eggplant. Place them in a colander with a bunch of salt. Make sure you have a plate under the colander and let sit for an hour or so. Periodically empty the saucer.

Preheat the oven to 325.

Rinse the salt off the eggplant and place in a Dutch oven. Add a few pinches of salt, some pepper, a little olive oil and a few tablespoons of water.

Place in the oven

Bake for 50 minutes

Before removing from the oven make sure the eggplant is cooked. Once done, allow to cool.

Chop 2 shallots

Finely diced

Place in a all cup

Add the vinegar and let sit for 10 minutes.

Place everything in the blender: eggplant, shallots and the garlic clove. Blend for a few moments.

Place in a jar and refrigerate for several hours.