Eggplant Coca with Romescu

Estudio Millesime
Estudio Millesime
Prepare this delicious appetizer of eggplant coca with romescu, a very different and novel dish that will surprise your guests' palates.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 5 tomatillos, (for the romescu) 5 tomatillos, (for the romescu)
  • 1 onion, (for the romescu) 1 onion, (for the romescu)
  • 1 head garlic, (for the romescu) 1 head garlic, (for the romescu)
  • 80 grams almonds, fried (for the romescu) 80 grams almonds, fried (for the romescu)
  • 60 grams sherry vinegar, (for the romescu)
  • 150 grams vegetable oil, (for the romescu) 150 grams vegetable oil, (for the romescu)
  • 100 grams bread, fried (for the romescu) 100 grams bread, fried (for the romescu)
  • 50 grams meat, from choricero pepper (for the romescu)
  • salt , (for the romescu) salt , (for the romescu)
  • eggplants, (for the eggplant)
  • green bell peppers, (for the eggplant) green bell peppers, (for the eggplant)
  • red onions, (for the eggplant) red onions, (for the eggplant)
  • sherry vinegar, (for the eggplant)
  • olive oil, (for the eggplant) olive oil, (for the eggplant)
Preparation
1h
0 mins
Medium
  • We roast the eggplants at 180ºC for 45 minutes, cut in half, making a grid, with a little olive oil and some coarse salt grains.
  • Once roasted, let them cool and using a spoon, scoop out the flesh, chop it well, and place it in a bowl.
  • We season it with chopped red onion, chopped green pepper, Jerez vinegar, and salt. We set aside.
  • For plating: Puff pastry cocas of 5x3 cm We roll out the puff pastry and cut it to the desired size, adding two edges, marking it with a fork to prevent it from rising, and baking at 180ºC for 6 minutes.
  • We make an eggplant quenelle with the help of a spoon, place it on top of the puff pastry, and add two dots of romescu sauce on top, finishing with a radish sprout.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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