At the heart of Bordallo Pinheiro, there lies a dedication to celebrating the intricate tapestry of nature and the rich heritage of Portuguese craftsmanship. We're thrilled to introduce our newest gem: the Bordallo Pinheiro Aubergine Collection. Deep purples, reminiscent of a Mediterranean evening, are meticulously handcrafted into our renowned ceramics, offering a refreshing blend of tradition and modernity.
Oscar Wilde once said, "To define is to limit." This sentiment encapsulates our approach to the Aubergine Collection. It's not merely a collection of ceramics; it's a mood, an atmosphere, and a canvas that allows for myriad expressions. By pairing these sultry aubergine pieces with the vibrant greens from our classic collections, you breathe life into a unique and exquisite tablescape that transcends the ordinary. The intertwining of the aubergine's rich hue and the lively greens creates a visual symphony, echoing the harmonious contrast found in nature's vast palette.
No celebration of the aubergine would be complete without exploring its culinary wonders. Native to South Asia but beloved in Portugal, aubergines have found their way into the heart of Portuguese cuisine. Let's delve into a traditional recipe that pays homage to this versatile vegetable: Beringelas à Portuguesa (Portuguese Aubergines).
Beringelas à Portuguesa Recipe:
- 2 large aubergines (eggplants)
- 2 cloves garlic, finely chopped
- 1 large onion, sliced
- 2 tomatoes, peeled and chopped
- Olive oil, as needed
- 1 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- Begin by slicing the aubergines into half-inch thick circles. Sprinkle them with salt and let them sit for about 20 minutes to remove any bitterness.
- Rinse the aubergine slices and pat them dry. In a large skillet, heat the olive oil over medium heat. Add the aubergine slices and fry them until they're golden brown on both sides.
- Remove the aubergine and in the same skillet, add a bit more oil if needed, then sauté the onions and garlic until translucent.
- Add the tomatoes and red pepper flakes to the skillet. Let this mixture simmer for about 10 minutes until it creates a rich sauce.
- Return the aubergine slices to the skillet, coating them in the sauce. Allow them to simmer in the sauce for another 10 minutes. Season with black pepper.
- Serve your Beringelas à Portuguesa hot, garnished with fresh parsley or cilantro.
This sumptuous dish is best enjoyed served on our aubergine-themed ceramics, where culinary arts meet visual delight. Whether it's through the rich history of Portuguese ceramics or the equally vibrant traditions of its cuisine, Bordallo Pinheiro continues to celebrate the art of the everyday. Join us on this colourful journey as we blend tradition, innovation, and the timeless beauty of nature.