Smoked eggplant recipe
With this simple recipe of smoked eggplants you will learn how to prepare this succulent dish that will delight your family and your most demanding diners.
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Smoked eggplant recipe
Gourmet food every day becomes more popular, but because of its high price not everyone can enjoy it, so we bring you this delicious recipe of smoked eggplants for you to enjoy with your family without paying large sums of money.
This famous recipe is from the famous chef Mauro Massimino who writes in Al Gourmet, Do not forget to prepare it to surprise your guests at a lunch or an elegant dinner.
This recipe for smoked eggplants is a fusion of flavors prepared by chef Mauro Massimino, its elegant presentation and its great flavor have opened a space in the world of gourmet cuisine.

Receta de Berenjenas Ahumadas
Ingredients
- 2 berenjenas
- 1 cup aceite de oliva
- 4 ajos aplastados
- 1 manojo romero
- 1 manojo Tomillo
- viruta para ahumar
Garbanzos crocantes
- aceite de girasol
- 1 libra garbanzos cocidos
Pesto de tomates
- albahaca
- 2 ajos picados
- aceite de oliva
- 25 gr piñones picados
- 100 gr queso parmesano
- sal y pimienta
- 100 gr Tomate perita fresco sin semillas picado
- 100 gr Tomates secos hidratados picados
RICOTA DE CASTAÑAS DE CAJÚ
- 200 gr Castañas de cajú remojadas
- Sal
- Aceite de Oliva
- Leche de castañas
- 1 Limón
- Pimienta molida
TAPENADE DE ACEITUNAS
- Albahaca
- Alcaparras
- 1 cda Alga nori molida
- 150 gr Aceitunas negras picadas
- 2 Ajo picado
- Aceite de oliva
Instructions
- Colocar las berenjenas en una placa con aceite de oliva, sal, pimienta, ajo, romero y tomillo y asar en el horno hasta que estén bien tiernas.
- Cortar en mitades y sobre una reja llevar a olla con tapa.
- En la base de la olla colocar papel aluminio, virutas húmedas y llevar a fuego hasta ahumar.
PESTO DE TOMATES
- En un bowl mezclar tomates picados, tomates secos hidratados picados, ajo, piñones tostados, queso parmesano rallado fino, albahaca picada, sal, pimienta y agregar aceite de oliva hasta integrar todos los ingredientes.
RICOTA DE CASTAÑAS DE CAJÚ
- Licuar castañas de cajú remojadas con la leche de castañas hasta que quede levemente granulada la preparación.
- Llevar a un bowl y condimentar con sal, pimienta, aceite de oliva y ralladura de limón
GARBANZOS CROCANTES
- Freír los garbanzos hasta que estén bien crocantes.
- Reservar sobre papel absorbente.
TAPENADE
- En un bowl mezclar aceitunas negras bien picadas, alcaparras, ajo, albahaca picada, alga nori molida e integrar con aceite de oliva
ARMADO DE BERENJENAS AHUMADAS
- Sobre un plato amplio acomodar las berenjenas ahumadas.
- Agregar pesto de tomates, tapenade, ricota de castañas y terminar con garbanzos crocantes, hojas de perejil y de albahaca.
Notes
Ingredients for smoked eggplants
- 2 Eggplants
- Olive oil
- 4 Garlic crusheds
- Salt and pepper
- Rosemary
- Thyme
- Shavings for smoking
CRISPY CHICKPEAS
- Sunflower oil
- Cooked chickpeas
TOMATO PESTO
- Basil
- 2 Garlic, choppeds
- Olive oil
- Pine nuts 25 Grams
- Parmesan cheese 100 Grams
- Salt and pepper
- Fresh seedless tomato perita chopped 100 Grams
- Chopped hydrated dried tomatoes 100 Grams
CASHEW NUT RICOTTA
- Cashew nuts soaked 200 Grams
- Salt
- Olive Oil
- Chestnut milk
- 1 Lemon
- Ground pepper
OLIVE TAPENADE
- Basil
- Capers
- Ground nori seaweed 1 tsp
- Chopped black olives 150 Grams
- Chopped garlic 2 Units
- Olive oil
Preparation of smoked eggplants
EGGPLANT
- Place the eggplants on a plate with olive oil, salt, pepper, garlic, rosemary and thyme and roast in the oven until tender.
- Cut into halves and on a fence take to pot with lid.
- At the base of the pot place aluminum foil, wet shavings and bring to heat until smoked.
TOMATO PESTO
- In a bowl mix chopped tomatoes, chopped hydrated dried tomatoes, garlic, toasted pine nuts, finely grated Parmesan cheese, chopped basil, salt, pepper and add olive oil until all the ingredients are integrated.
RICOTTA OF CASHEW NUTS
- Blend cashew nuts soaked with chestnut milk until the preparation is slightly grained.
- Bring to a bowl and season with salt, pepper, olive oil and lemon zest
CRISPY CHICKPEAS
- Fry the chickpeas until they are crispy.
- Reserve on absorbent paper.
TAPENADE
- In a bowl mix well-chopped black olives, capers, garlic, chopped basil, ground nori seaweed and integrate with olive oil
ARMED WITH SMOKED EGGPLANTS
- On a wide plate arrange the smoked eggplants.
- Add tomato pesto, tapenade, chestnut ricotta and finish with crispy chickpeas, parsley and basil leaves.
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