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