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Berenjenas with queso, or eggplant with cheese, is a Spanish tapa I made in my cooking class this past week. It went over quite well - everyone raved about the tenderness and lack of bitterness in the eggplant as well as the fresh, mild Spanish cheese. Here I used three month aged Iberico to compliment the fresh herbs and lightly cooked tomato sauce, but you could also use a longer aged Manchego to contrast the flavors.
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Berenjenas con Queso
September 12, 2010
Berenjenas with queso, or eggplant with cheese, is a Spanish tapa I made in my cooking class this past week. It went over quite well - everyone raved about the tenderness and lack of bitterness in the eggplant as well as the fresh, mild Spanish cheese. Here I used three month aged Iberico to compliment the fresh herbs and lightly cooked tomato sauce, but you could also use a longer aged Manchego to contrast the flavors.Information
Servings: 6
Time: 45 minutes active; 90 minutes total
Price: About $9.80 total; $1.65 per serving
Nutrition (per serving):
Calories: 155.3
Protein: 5.8g
Fat: 7g
Saturated fat: 3.3g
Carbohydrates: 19.8g
Fiber: 2.6g
Sodium: 422.1mg
Cholesterol: 16.8mg
High In:
Good Source:
Low In:
Ingredients
- 1 lb eggplant, cut into 1/2” slices
- 1 Tbsp EVOO, plus extra for frying
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 lb tomatoes, coarsely chopped
- 1 bay leaf
- 1/4 tsp SnP and sugar, each
- 1/4 cup flour
- 4 oz Spanish cheese, such as Manchego, Idiazabal, Roncal, Mahon or Iberico, cut into small wedgesFresh, earthy herbs, such as oregano, thyme or rosemary
Preparation
- Salt eggplant and leave to drain 30 minutes in a strainer. Pat dry to remove excess liquid. This will remove bitterness and help tenderize the eggplant. (Note: Try finding slender eggplant like a Japanese variety or the one from my garden, Rosita.)
- Meanwhile, lightly fry the onion in the olive oil in a medium pan over medium heat. When slightly softened, add garlic, tomatoes, bay leaf and seasonings. Simmer for up to 1 hour (basically while you finish the eggplant). Puree in food processor or with a hand blender, if you want a smooth sauce. Keep warm.
- When eggplant is ready, dip in flour and fry in 1/2 Tbsp EVOO per batch over medium high heat. Remove to plate.
