¼ cup vegetable oil
3 cloves garlic, minced
1 tablespoon minced ginger
1 red chili, finely chopped
2 cups chopped tomatoes
1 tablespoon brown sugar
1 eggplant, sliced 1/8-inch thick, lengthways
1 cup extra-virgin olive oil
2 cups grated Manchego cheese
¼ cup parsley
Salt and freshly ground black pepper
Add the vegetable oil to a small sauce pot over medium heat. Add the garlic, ginger and chili and sauté until aromatic. Add tomatoes and brown sugar and cook until reduced to a jam-like paste. Adjust seasoning with salt and pepper. While jam is cooking, preheat oven to 350 degrees. Place eggplant slices on a baking sheet, drizzle with extra-virgin olive oil and season with salt and pepper. Bake until the eggplant caramelizes. Remove eggplant from oven and sprinkle with cheese. Return eggplant to oven until cheese melts, then remove. Stack the slices on top of each other and trim into small squares. To serve, place stacks on top of a spoonful of the tomato chili jam. Top with parsley dressed with extra-virgin olive oil and salt and pepper. Serves 4.
