FLAMBERGE-ROASTED EGGPLANT & CHORIZO TOMATOES
Serves : 2–4 /
Preparation Time : 25–35 minutes /
Cooking Time : 20 minutes
A vibrant Mediterranean dish featuring roasted eggplant stuffed with ricotta and preserved lemon, paired with a caramelized tomato studded with Iberian chorizo. Finished with toasted almonds, dried black olives, and fresh herbs, it showcases the Flamberge's unique roasting capabilities.
La Cornue®® Elements Used:
-Rotisserie Flamberge
La Cornue®® Elements Used:
-Rotisserie Flamberge
Ingredients
eggplant
2
ricotta
100 g
finely chopped preserved lemon
20 g
pineapple tomato
2
Finely chopped chives
thick slices of Iberian chorizo
3
toasted flaked almonds
20 g
dried black olives, finely chopped
20 g
Extra virgin olive oil
Directions
- Using an apple corer, hollow out the eggplant lengthwise to create a cavity for the filling.
- In a bowl, combine the ricotta, preserved lemon, chopped chives, salt, and pepper until well mixed.
- Transfer the filling to a piping bag and pipe it into the hollowed eggplant.
- Roast the stuffed eggplant on the Flamberge using the English spit until tender and lightly caramelized.
- Cut the Iberian chorizo into small batons.
- Make small incisions all around the pineapple tomato and insert the chorizo batons to create a hedgehog-like appearance.
- Place the tomato on the spit, drizzle with olive oil, and roast until the tomato is softened and the chorizo is lightly crisp.
TO SERVE
- Slice the roasted eggplant into thick rounds.
- Place the roasted tomato on a bed of chopped dried black olives.
- Sprinkle with the toasted flaked almonds.
- Finish with a fresh herb salad for a bright, aromatic garnish.
And to extend your La Cornue® experience, take a look at our cookware.
