Name: Spicy Eggplant Montadito with Rioja Wine
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Spanish
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

Description

Crispy eggplant and spicy mayo on toasted baguette.
Perfect with a glass of Rioja.

Ingredients

Units

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