Impress your guests with something unique for your next dinner party! Our Eggplant with Manchengo Chorizo Ragu will certainly do the trick!
Makes 10 rolls
2 Japanese eggplants
1/2cup of beef chorizo
1/2cup grated manchego cheese and slices to serve under the roll
2 tablespoons fresh mint, chiffonade
10 blanched chives
1/2cup Vegetable Marinade (see recipe index)
Slice the eggplant on a mandoline, about 1/8-inch thick lengthwise. Brush Vegetable Marinade on both sides of the eggplant and refrigerate overnight.
Cook chorizo in a pan until all juices evaporate, place on a paper towel until cooled. Mix the chorizo with the grated manchego cheese and mint.
Grill the eggplant on both sides and season with salt and pepper on a griddle. Place on paper towel to cool.
To assemble, place one tablespoon of the chorizo manchego filling on the eggplant and roll. Tie it together with a blanched chive and serve over a slice of manchengo.
Makes 10 rolls
2 Japanese eggplants
1/2cup of beef chorizo
1/2cup grated manchego cheese and slices to serve under the roll
2 tablespoons fresh mint, chiffonade
10 blanched chives
1/2cup Vegetable Marinade (see recipe index)
Slice the eggplant on a mandoline, about 1/8-inch thick lengthwise. Brush Vegetable Marinade on both sides of the eggplant and refrigerate overnight.
Cook chorizo in a pan until all juices evaporate, place on a paper towel until cooled. Mix the chorizo with the grated manchego cheese and mint.
Grill the eggplant on both sides and season with salt and pepper on a griddle. Place on paper towel to cool.
To assemble, place one tablespoon of the chorizo manchego filling on the eggplant and roll. Tie it together with a blanched chive and serve over a slice of manchengo.
