From Albert Bevia:
To make this recipe, I used a long purple eggplant. But you can use any type of eggplant you like. The most important thing is to salt your sliced eggplant and let it rest for 15 minutes. By taking this step, it will extract the water. That way, once you cook it, it doesn’t get mushy, and it keeps its beautiful, firm texture.

TIPS & TRICKS to make this Recipe: I served the fried eggplant next to salmorejo as a dipping sauce. Salmorejo is a typical tomato and bread soup from the province of Córdoba. And traditionally, it is served with this fried eggplant. To make the salmorejo, I used a food processor. But you can also use a stand-up blender or a hand blender.

CRISPY Fried Eggplant with Salmorejo

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=f63u0LgCMFk

Ingredients

FOR THE FRIED EGGPLANT

• 1/2 cup extra virgin olive oil 120 ml
• 1 eggplant
• 1/2 cup all purpose flour 60 grams
• 2 eggs
• 1 cup plain bread crumbs 60 grams
• sea salt & black pepper

FOR THE TOMATO AND BREAD SAUCE

• 4 tomatoes 1 lbs. / 450 grams
• 2 cloves garlic
• 3.5 oz day old baguette 100 grams
• 1/4 cup extra virgin olive oil 60 ml
• sea salt & black pepper

EXTRAS

• chopped parsley for garnish

Instructions

1. Cut the eggplant into rounds that are a 1/4 inch thick (0.625 cm), then cut each one in half to end up with half-moon shapes, add the sliced eggplant into a large bowl and season generously with salt, set aside for 15 minutes
2. In the meantime, make the salmorejo (tomato and bread soup), cut each tomato into 4 pieces, then add them into a food processor, along with the cloves of garlic, and season with salt & pepper, run the food processor for 30 seconds or until you get a puree
3. Cut the baguette into slices, add them into the food processor with the tomato puree, and run the food processor for 30 seconds or until you get a thick puree, then with the motor running, slowly add in the olive oil, taste for seasoning, then cover with Saran wrap and add into the fridge
4. After leaving the sliced eggplant for 15 minutes, transfer the slices over some paper towels and pat completely dry, scraping off any excess salt if there is too much
5. Add the flour into a bowl, crack the eggs into a separate bowl, season with salt & pepper, and whisk together, add the bread crumbs into a third separate bowl
6. Heat a large fry pan with a medium heat and add in the olive oil
7. While the oil is heating, coat the slices of eggplant first in the flour, then into the egg wash, and finally into the bread crumbs
8. Add the coated slices of eggplant into the fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch
9. To assemble the dish, mix the tomato and bread sauce with a spoon, then add some into a bowl and over a serving dish, decorate the fried eggplant around it, and sprinkle with chopped parsley, serve at once, enjoy!

Recipe Corner with Albert

This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day. 

TIPS & TRICKS to Make this Recipe: I used fresh pumpkin to make this recipe. Which is very common. But you can substitute for any winter squash or even zucchini. I also used canned beans. Makes it so much easier. But make sure to drain them and rinse under cold running water. This removes the preservatives so the beans can absorb all the flavors. 

Watch Albert prepare this recipe on Youtube. https://www.youtube.com/watch?v=tGYEBsNgwpE

Spanish Gypsy Stew

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette (1/2 inch / 1.27 cm thick each)
• 2 cloves garlic
• 8 raw blanched almonds
• 1/2 onion
• 1 carrot
• 8 green beans
• 8 oz fresh pumpkin 250 grams
• 1 pear
• 1 large tomato
• 1 cup canned chickpeas 290 grams (200 grams drained)
• 1 cup canned white beans 290 grams (200 grams drained)
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/4 tsp saffron threads .17 grams
• 3 cups vegetable broth 780 ml
• 1 tbsp white wine vinegar 15 ml
• 1 sprig fresh mint
• sea salt & black pepper

Instructions

1. Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water
2. Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices and reserve with the almonds & garlic
3. Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
4. Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
5. Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
6. After simmering for 20 minutes remove the lid, at this poing the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

From Albert Bevia:
This spicy Mediterranean chickpea soup is what honest home cooking is all about. It’s filled with flavors, made with basic pantry staples, and done in just 40 minutes. Serve it next to a baguette that’s been sliced up and drizzled with olive oil and a bottle of Spanish wine for a fabulous meal.

TIPS & TRICKS to make this Recipe: What flavors this soup are the spices. Dried cilantro, ground cumin, Spanish paprika, crushed red pepper, and saffron. I used 1/2 tsp (1.30 grams) of crushed red pepper, which is what gives this soup that spicy kick. You can add in less or more depending on your taste.

Spicy Mediterranean Chickpea Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=t48K5sA3_ak

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (roughly chopped)
• 6 cloves garlic (roughly chopped)
• 2 carrots (thinly sliced)
• 1 tsp ground cilantro 1 gram
• 3/4 tsp ground cumin 2 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp crushed red pepper 1.30 grams
• 1/4 tsp saffron threads .17 grams
• 2 tomatoes (finely grated)
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 3 cups vegetable broth 720 ml
• 1 bay leaf
• 3 oz fresh bagged spinach (roughly chopped) 100 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• chopped cilantro for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil
2. After a couple of minutes, add in the chopped onion, garlic, and carrots, mix together
3. Once the vegetables are lightly sautéed, about 5 minutes, add in the dried cilantro, ground cumin, paprika, crushed red pepper, and saffron, mix together, then add in the grated tomatoes and season with salt & pepper, mix together and then simmer
4. After about 4 minutes and the grated tomatoes have slightly thickened, add in the canned chickpeas (drained and rinsed), vegetable broth, and bay leaf, raise it to a high heat, and mix together
5. Once it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 15 minutes, then remove the lid and the bay leaf, add in the chopped spinach, and mix together until lightly wilted, then turn off the heat, add in the lemon juice, and mix together
6. Transfer into shallow bowls and sprinkle with chopped cilantro, enjoy!

Recipe Corner

From Albert Bevia:
To make this recipe, I used fusilli pasta. But you can use whatever pasta you like. I just prefer fusilli, as it clings better to the dressing. Either way, make sure to check the pasta package instructions. That way you perfectly cook your pasta al dente.

TIPS & TRICKS to make this Recipe: What really flavors this pasta salad is the homemade dressing. Made with just olive oil, lemon juice, garlic, oregano, and crushed red pepper. Make sure to use the good stuff here, as it makes all the difference in the flavor.

Mediterranean Pasta & Bean Salad

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=nefhT7xuCZw

Ingredients

• 8 oz fusilli pasta 225 grams
• 1 can white beans (drained & rinsed) 15.5 oz / 440 grams
• 1/3 cup chopped red onion 50 grams
• 1/2 cup chopped red bell pepper 75 grams
• 1/3 cup sliced black olives 40 grams
• 1 ball fresh mozzarella (cut into cubes) 4 oz / 125 grams
• 1/2 cup chopped fresh basil 10 grams
• sea salt & black pepper

FOR THE DRESSING

• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 2 cloves garlic (finely grated)
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• sea salt & black pepper

Instructions

1. Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat
2. Once it comes to a boil, add in the fusilli pasta, cook until al dente (check pasta package instructions), then drain into a colander and rinse under cold water, shake off any excess water
3. Transfer the pasta into a large bowl, along with the canned beans, chopped red onion, chopped red bell pepper, sliced black olives, cubed fresh mozzarella, and chopped basil, then season with salt & pepper, and mix together until well mixed
4. To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and crushed red pepper, then season with a kiss of salt & pepper, and whisk together
5. Pour the dressing over the pasta salad, and mix together until well mixed, serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

From Albert Bevia:
This creamy lentil hummus is possibly the best hummus I have ever tasted. We’re talking layer upon layer of so many great flavors, easy to make, and all done using humble everyday ingredients. Serve it as a tapas appetizer next to some pita bread and marinated olives for the best moment in your day.

TIPS & TRICKS to make this Recipe: What really flavors this hummus, besides the lentils, is the extra virgin olive oil and tahini paste. If you can’t find tahini paste in your area. You can substitute it for the same amount of creamy peanut butter.

“Better than Chickpea Hummus” CREAMY Lentil Hummus

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=UPpCu0W0ypk

Ingredients

• 1/2 cup dried green lentils 95 grams
• 2 cups water 480 ml
• 3 tbsp tahini paste 45 grams
• 2 cloves garlic
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp sweet smoked Spanish paprika .65 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 tbsp lemon juice
• 2 tbsp water 30 ml
• sea salt & black pepper
• chopped cilantro and olive oil for garnish

Instructions

1. Add the dried lentils into a fine sieve and rinse under water, then add the lentils into a saucepan, along with 2 cups water (480 ml), and heat with a high heat, once it comes to a boil, place a lid on the saucepan and lower to a low heat
2. Once the lentils are just cooked through (check package instructions on the lentils you are using, my took about 15 to 20 minutes), remove the pan from the heat, drain the lentils in a colander and rinse under cold water, then shake off any excess water, reserve a spoonful of the lentils for garnish
3. Transfer the lentils into a food processor, run the food processor for about 1 minute or until the lentils are well blended, making sure to scrape down on the sides at the half way point, then add in the tahini paste, garlic, cumin, paprika, olive oil, lemon juice, and season with salt & pepper, run the food procesoor for another 1 to 2 minutes or until all the ingredients are well blended
4. Once the ingredients are well blended, with the motor still running, add in between 1 to 2 tbsp of water (15 to 30 ml) or until you get the desired creamy texture
5. Transfer the hummus into a shallow bowl, using the back of a spoon create curves on the hummus, then garnish with the reserved lentils, a drizzle of olive oil, and some chopped cilantro, serve at room temperature or chilled, enjoy!