Grilled Eggplant with Melted Manchego, Saffron Honey and Capers

by La Boca, Santa Fe

I think this was the top pick of the attendees.

1 large eggplant, sliced ¼” thick
¼ c. olive oil
Coarse salt and freshly ground pepper to taste
¼ lb. Manchego cheese, shredded or try the Windsor Dairy “Buckhorn” cheese
2 T Saffron Honey
2 t. capers

To make this grilled eggplant with melted manchego preheat a grill to medium. Brush the eggplant slices lightly with the olive oil and sprinkle them with salt and pepper. Grill until tender, 5 minutes each side. Transfer the eggplant from the grill to a cookie sheet and reduce the grill heat to low. Sprinkle each piece of eggplant with some Manchego and return the cookie sheet to the grill and lower the lid for about 5 minutes—just long enough for the cheese to melt. Equally divide the eggplant slices between 6 plates. Drizzle each with saffron honey and sprinkle with capers. Serve warm.

Saffron Honey

Makes ½ cup
2 T white wine
½ t. saffron threads
½ c. honey
In a small pan, heat the wine until it bubbles then turn off the heat and stir in the saffron, then the honey. Allow to cool completely.

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