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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s