Catalan Aubergine Tapa's

I am so excited to participate today in a new party, Food of The World with Diane at Simple Living and Eating.  We will be visiting a different country every month and taking a look at their customs and food.  Our first stop is Spain, and what a fun country to start with.  For our first stop I am presenting a very popular Tapa from Spain, Catalan Aubergine.

Tapa's are a great tradition in Spain, it is believed that the founder of the Tapa's tradition was King Alfonso the 10th. He actually issued a decree that Taberna's (bars) serve a little food with each glass of wine, what a great idea he had.  Tapa's are no longer required by law in Spain, however it it a custom and tradition that the Spaniards have not intention of giving up.   The custom is to visit several Taberna's in an evening sipping wine and nibbling the wonderful Tapa's that are lining the bar tops. The Catalan Aubergine Tapa that I am presenting today is a common starter in Spain that you might find in any Taberna that you and your friends might be visiting.

Catalan Aubergine
Miz Helen's Kitchen
adapted from Tapenawines and Spanish Food
2 cups boiled or steamed white rice
1 ounce can of water packed tuna, drained
2 Roma tomatoes, chopped
1 Roma tomato, sliced
1/4 cup black and green olives sliced
1/2 cup mayo with lemon
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion salt
1 teaspoon white pepper
dash cayenne
salt and pepper to taste
juice of 1 lemon
Boil the rice for 10 minutes until soft then rinse in cold water and drain well
Line a loaf pan with foil and spray the foil with oil
Blanche the tomato and remove the skin, chop 
Salt and pepper the tomato to taste
Layer the cooled rice into the loaf pan, followed by a layer of tuna squeeze lemon juice on top of the tuna
Next layer the chopped tomatoes
Repeat the layers and finish with a layer of rice
Press the mixture down gently, cover with plastic warp and refrigerate for 4 hours
In a small bowl mix the mayo, sour cream,  garlic powder, onion salt, white pepper and cayenne, place in the refrigerator
Remove the loaf pan from the refrigerator and very carefully remove from the loaf tin placing it on a plate upside down
Remove the foil and cover with the mayo and sour cream mixture
Garnish with the sliced olives
Serve cold with crackers and your favorite wine of course

Build The Layers

Finish With A Rice Layer

Remove From The Loaf Pan

Cover With Mayo and Sour Cream


Enjoy With A Friend!

New Linky Party Starts Sept 10th:

I have really enjoyed taking this tour of Spain with you and so happy that you stopped by to enjoy these tapa's with me today.  Hope you have a great week and hope to see you soon!
Peace and Joy 
Miz Helen
Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. It's so beautiful Miz Helen. .. I didn't know Tapas was a law.. lol. but it is pretty smart to eat when drinking. Maybe the king wanted to cut down on drunkeness? Well, it is great to have you on board with this I will look forward every month to what you share.

  2. My first thought was...I don't know about this...but by the end especially when you said serve with crackers, it sounds pretty good. Thanks for sharing the history of Tapas!

  3. Wow! what a tapas, that looks amazing. A lovely combination of flavors!

  4. Miz Helen - you outdid yourself!!
    It looks super beautiful and very appetizing :)


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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen