Stuffed Almagro Eggplants with Pepper — 500 g | SalazonArte
Authentic Almagro eggplants: stuffed with pepper, with fennel, Pimentón de la Vera and cumin. The Manchego pickle with its own designation. Buy online
Preferred consumption: minimum 3 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.
The aubergine with a surname: the native "de Almagro" variety (Ciudad Real), the only Spanish pickled product with a Protected Geographical Indication.
Centuries of preparation: harvested at their peak, cooked, opened and stuffed with pepper by hand, with their small fennel stem to close them – the artisanal gesture that makes them unmistakable.
The complete Manchego dressing: wine vinegar, garlic, paprika from La Vera, cumin and fennel – a direct inheritance from the Andalusian cuisine of La Mancha.
Ready to serve, whole or cut – the stem acts as a natural toothpick.
Very light, almost all water and flavour.
Selected by SalazonArte for their pickle stand at the Central Market of Valencia.
Flavor: unique on the palate — the acidity of wine vinegar, the sweetness of the pepper in the filling, the aniseed of the fennel, and the smoky-spicy undertones of paprika and cumin. Manchego to the core.
Texture: firm but tender, meaty, with the juicy bite of well-pickled young eggplant.
Aroma: spicy and unmistakable — fennel, cumin, and paprika announce the first bite.
Drained net weight: 0.50 kg, guaranteeing the actual amount of product fit for consumption.
Energy value: 110 kJ / 27 kcal
Fats: 1 g— of which saturates 0.2 g
Carbohydrates: 3 g— of which sugars 2 g
Proteins: 1 g
Salt: 2 g
They provide:
- Dietary fiber, which improves digestion.
- Vitamin B2 and folic acid, essential for energy metabolism.
- Moderate sodium and hardly any carbohydrates.
As in Almagro: whole, cold, held by their fennel stalk — the canonical Manchego appetizer, with an ice-cold beer or a La Mancha wine.
On the luxury pickle plate: alongside capers, gherkins, and olives — the eggplant is the piece that elevates the board from "correct" to "memorable."
Sliced in salads: with tomato, ventresca or house bonito — their spiced acidity acts as a vinaigrette.
On toasts: with fresh cheese or mozzarella, the acid-lactic contrast works wonders (the old text itself knew this).
With Manchego, of course: the pair from their homeland — eggplant and cured cheese, and let the cumin do its work.
The house tip: serve them with a drizzle of their own broth and some bread nearby — the paprika and cumin dressing begs to be sopped up.
Almagro aubergines (a local variety from Campo de Calatrava, Ciudad Real), prepared according to the traditional Manchegan recipe of Andalusian origin: cooked, stuffed with pepper, closed with fennel, and dressed with wine vinegar, garlic, paprika, and cumin — Spain's most historic and distinctive pickle. Selected by SalazonArte for their stall at Valencia's Central Market.
Keep refrigerated and preferably covered in their brine — the dressing is part of the product.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.
It is normal for the brine to appear cloudy and orange from the paprika — it is dressing, not a defect.
SULFITES
"Almagro" aubergine, water, salt, wine vinegar, pepper, natural fennel, garlic, olive oil, paprika from La Vera, cumin, flavor enhancer (E-621), acidifier (citric acid), preservatives (E-202 and E-211), antioxidant (ascorbic acid) and natural flavors.
