Day two of the Lenten Dishes week and lets do something Spanish as this is the country that gave the Catholic faith to the Filipinos. Today we will be doing some Pisto Manchego.
Pisto Manchego or Pisto is a Spanish dish that is made out of courgettes, eggplant, tomatoes, onions, peppers and olive oil similar to the French Ratatouille it is served commonly as a side dish. The main differences are the Spanish version is sometimes served with eggs and vegetables are prepared by chopping it in small pieces rather than bite sized portions of the Ratatouille.
This humble dish originated in La Mancha where it was possibly cooked by peasants where vegetable crops are easily accessible to them. Tough a lot might say that this is just another variation of the Ratatouille it is not and the distinguishing ingredient are the eggs specially when prepared with a sunny side up the runny egg yolks is a good combination with the flavours of the vegetables giving it a creamy consistency. Thought this is served commonly as a side dish or as a bread dip, some use it as a filling to empanadas. How about you if you haven’t tried this yet where do you think you can use pisto?
- 2 pcs courgettes
- 1 pc eggplant
- 2 red capsicums
- 6 cloves garlic
- 6 pcs large tomatoes
- 1 medium red onion, unpeeled
- 1 tsp dried oregano
- pinch of cumin
- pinch of cayenne pepper
- eggs, fried sunny side up
- 3 tbsp olive oil
- Grill courgettes, eggplant, capsicum, onion and tomatoes until soft and charred. Charcoal grill works best.
- Remove the seeds and slice the capsicums, Trim and cut vegetables into small pieces, mince the grilled garlic. Do also remove heavy charred skins from vegetables.
- In a pan heat olive oil then add onions and garlic. Sauté for 30 seconds.
- Add eggplants and cook for 2 minutes.
- Add remaining vegetables then simmer 5 minutes.
- Season with salt and freshly ground black pepper
- Prepare your eggs, place pisto on plate then serve with eggs on top.