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
Ingredients12 portions
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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