Mini Eggplant Tapa

File Feb 23, 11 03 29 AM

We found these little guys in the produce market and decided they would make a great tapa.  The insides were removed and sautéed with onion, garlic, sherry and fresh blood orange juice.  The mixture was placed back into the skin and topped with Parmesan cheese.  The combination was roasted for about 40 minutes at 350.  I finished it off with a blood orange honey reduction and a little fresh parsley.  We tried eating it with the skin, however the consensus was to use a spoon and scoop out the center.  All in all the dish was a hit and they look great!


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