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Recipe of Eggplant Coca with Romescu
Recipe

Eggplant Coca with Romescu

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Prepare this delicious aubergine coca snack with romescu, a very different and novel dish that will surprise the palate of your guests.
Learn more about Estudio Millesime

Ingredients

12 portions
  • 5 tomatoes, (for the romescu)
  • 1 onion, (for the romescu)
  • 1 head garlic, (for the romescu)
  • 80 grams almond, fried (for the romescu)
  • 60 grams Sherry vinager, (for the romescu)
  • 150 grams vegetal oil, (for the romescu)
  • 100 grams bread, fried (for the romescu)
  • 50 grams meat, of pepper choricero (for the romescu)
  • salt, (for the romescu)
  • eggplants, (for the eggplant)
  • green bell peppers, (for the eggplant)
  • red onions, (for the eggplant)
  • sherry vinegar, (for the eggplant)
  • olive oils, (for the eggplant)

Preparation

We roast the aubergines at 180ºC for 45 minutes, cut in half, making a grid, a bit of olive oil and a few grains of coarse salt.
Once roasted let cool and with the help of a spoon we extract the meat, chop it well and put it in a bowl.
We season it with chopped red onion, chopped green pepper, sherry vinegar and salt. We reserve
For the plating: Puff pastry 5x3 cm The puff pastry is stretched and cut to the desired size, we put two edges, we mark it with a fork so it does not rise and cook it at 180ºC at 6 minutes.
We make a quenelle eggplant with the help of a spoon, place on top of the puff pastry and put two points of romescu sauce on top, end with a sprout of radish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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