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A Match Made in Heaven — Spicy Eggplant Montadito with Rioja Wine

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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 5 mins


A piece of baguette is topped with an eggplant tortilla and spicy mayo. Just enough kick to keep up with Rioja wine.


  • 1 large eggplant, diced
  • 3 tbsp extra virgin olive oil
  • ½ tsp salt
  • 1 tsp Pimenton De La Vera or smoked paprika if you cannot find it
  • 6 eggs, beaten
  • ½ cup chopped parsley
  • ¼ tsp salt
  • For the spicy mayo:
  • ¼ cup mayonnaise
  • ½ tsp Pimenton De La Vera
  • ½ tsp salt
  • 34 dashes hot sauce (or to taste)
  • ½ garlic clove, grated
  • 1 tbsp water
  • 1 baguette, sliced into 1012 slices
  • 6 cherry tomatoes, sliced in half


  1. Preheat oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  2. 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 400F for 25 minutes. Let it cool slightly and reduce oven temperature to 375F
  3. Transfer eggplant to a large bowl. Add beaten eggs, parsley and ¼ tsp salt
  4. Coat a square 8 x 8 with cooking spray. Pour eggplant mixture and bake at 375F for 25 minute. Set aside to cool slightly.
  5. In the meantime, prepare the spicy mayo. Combine all the ingredients in a small bowl and mix well
  6. Cut the eggplant “tortilla” in half, and each half in 5 or 6 rectangular pieces
  7. Lightly toast sliced baguette. Spread spicy mayo and top with a piece of tortilla, ½ cherry tomato and a tooth pick
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Appetizer
  • Cuisine: Spanish
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