Quince aioli
Quince aioli is a traditional recipe from the Lleida region, located in the west of Catalonia.
The combination of its ingredients gives it a fresh, slightly sweet and tangy flavor, making it ideal to serve with tempeh, seitan, tofu, roasted vegetables or veggie burgers such as these red bean, eggplant and carrot burgers, or simply to spread on toast.
On a nutritional level, this aioli is rich in soluble fiber, tannins (with astringent and anti-inflammatory properties), flavonoids, amino acids, carbohydrates, alliin, omega 9 fatty acids, vitamins A, C and group B (B6 and B9 or folic acid), calcium, phosphorus, magnesium, manganese, potassium, selenium, sodium, and zinc.
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- Step 1Preheat the oven to 200 °C. Meanwhile, wash the quince very well, cut it in half and place it in an ovenproof dish.
- Step 2Place the dish in the oven and bake at 200 °C for 50 minutes, until the quince is tender, being careful not to burn it. Meanwhile, peel the garlic, remove the germ, chop it, and set it aside.
- Step 3When the quince is tender, remove the baking dish from the oven, let the quince cool a little and, when it is warm, peel it. With the help of a knife, cut the quince flesh into large pieces, avoiding the central part, where the seeds are. When it is cut, add the quince flesh to the blender, add the garlic, the salt and a little of the oil and start to blend.
- Step 4Continue blending while gradually adding the remaining oil, until the mixture thickens. Once it has a thick, smooth texture, stop blending and serve with your favorite dishes, or store in the fridge in a tightly sealed jar.