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A piece of baguette is topped with an eggplant tortilla and spicy mayo. Just enough kick to keep up with Rioja wine.
By Vicky Cohen and Ruth Fox
One of the most popular items in Spanish cuisine is, without a doubt, what us Spaniards call “tapas”. “Tapas” are simply a variety of appetizers served on small plates. They are extremely popular all over the country, each region featuring different variations. Some are hot, some are cold, and they can be served as appetizers or even a as a main meal.
Having grown up in Spain, you can probably imagine how many different varieties of tapas we’ve had the opportunity to try! Something we absolutely miss, but can be easily made at home. The recipe we’re sharing today is a spicy eggplant fritatta “montadito”
A “montadito” is type of “tapa” that consist of a small piece of crunchy bread (usually a slice of baguette), topped with, well, pretty much anything! In the Cataluña region of Spain, where we’re from, the bread is usually rubbed with fresh, ripe tomato, drizzled with extra virgin olive oil and seasoned with a pinch of salt. 
Here, we topped the bread with an eggplant fritatta (called “tortilla” in Spain) and added a spicy mayo just to give it a little kick.
No “tapa” is complete without, of course, a good Spanish wine. Choose a Rioja wine, and you”ll have a match made in heaven.
Rioja is a region of Spain that produces some of the best wines in the world. It was the first in the country to be awarded the “Denomincion de Origen” status, a regulatory classification system for Spanish wines, which pretty much guarantees the production of superior quality products made exclusively from grapes from the Rioja region.
The wine we chose to pair with our “montadito” is a Kosher Ramon Cardova Rioja, made from 100% Tempranillo grapes. These are carefully selected from old vines surrounding the town of Haro, La Rioja. Smooth, earthy and spicy, this red Rioja wine complements this “tapa” beautifully.
We hope you enjoy this little taste of Spain!
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A Match Made in Heaven — Spicy Eggplant Montadito with Rioja Wine
- Total Time: 70 minutes
- Yield: Serves 10 1x
- Diet: Omnivore, Gluten-Free
Description
Crispy eggplant and spicy mayo on toasted baguette.
Perfect with a glass of Rioja.
Ingredients
- 1 large eggplant diced
- 3 tbsp extra virgin olive oil
- 0.5 tsp salt
- 1 tsp Pimenton De La Vera or smoked paprika if you cannot find it
- 6 eggs beaten
- 0.5 cups (118 ml) chopped parsley
- 0.25 tsp salt
- 0.25 cups (59 ml) mayonnaise
- 0.5 tsp Pimenton De La Vera
- 3-4 dashes hot sauce (or to taste)
- 0.5 garlic clove grated
- 1 tbsp water
- 1 baguette sliced into 10 -12 slices
- 6 cherry tomatoes sliced in half
Instructions
- Preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine eggplant, olive oil, salt, and 1 teaspoon of Pimenton De La Vera. Mix well and transfer to the lined baking sheet. Bake at 400°F (204°C) for 25 minutes.
- Let it cool slightly and reduce oven temperature to 375°F (190°C).
- Transfer eggplant to a large bowl. Add beaten eggs, parsley, and ¼ tsp salt.
- Coat an 8×8 square baking dish with cooking spray. Pour eggplant mixture and bake at 375°F (190°C) for 25 minutes.
- Set aside to cool slightly.
- Prepare the spicy mayo: Combine all ingredients in a small bowl and mix well.
- Cut the eggplant “tortilla” in half, and each half into 5 or 6 rectangular pieces.
- Lightly toast sliced baguette.
- Spread spicy mayo on the baguette, top with a piece of eggplant tortilla, ½ cherry tomato, and a toothpick.
Notes
- For extra crispy eggplant, pre-salt the diced eggplant and let it sit for 30 minutes before baking to draw out excess moisture.
- If you don’t have Pimenton De La Vera, smoked paprika provides a good substitute, but the flavor will be slightly different.
- Store assembled montadito in an airtight container in the refrigerator for up to 12 hours; however, the eggplant will soften over time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 montadito
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 50
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Frequently Asked Questions
What is a montadito and how is it different from a bruschetta?
A montadito is a small Spanish open-faced sandwich on a slice of baguette or similar crusty bread. It is similar to bruschetta in concept but typically uses Spanish flavors and toppings.
What type of eggplant works best for this recipe?
Small, firm eggplants with fewer seeds work best. Slice them evenly so they cook through at the same rate and get a good char without going mushy.
Why is Rioja wine recommended with this dish?
Rioja is a Spanish red wine with earthy, fruit-forward notes that balance the heat and smokiness of the spiced eggplant. A Rioja Crianza is a good starting point if you want a lighter pairing.
