first had this dish at the Restaurant La Boca
in Santa Fe, New Mexico (see Best
Restaurants in Santa Fe ). The dish finished
on top at a recent Bee Squared Competition for
Recipes that use honey.
have tried the dish both with melting Manchego
Cheese over or simply garnishing with a bit
of fresh thyme (as shown above). Both methods
are excellent. The dish can be served either
as an appetizer, tapas or served in a main as
an accompaniment e.g., as shown below with pork
chop cooked sous vide and then seared.
thin Asian eggplants, sliced ¼” thick
2 T. olive oil
sea salt and freshly ground pepper to taste
¼ lb. Manchego cheese shredded
2 T Saffron Honey
2 t. capers
thyme leaves (optional)
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.
a grill to medium. Marinate the eggplant slices
with the olive oil salt and pepper for a few
mintues. Grill until tender, 5 minutes each
side, covered for the last few minutes till
desired tenderness is achieved. Sprinkle each
piece of eggplant with some grated 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, or you can use
a chefs blow torch to achive the same effect.
Drizzle each with saffron honey and sprinkle
with capers and optional thyme leaves.
to left is a pork chop cooked Sous Vide
at 140F then seared with a honey marinade.
The dish was served with grilled eggplant
good as described above with melted manchego