We 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.
We 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 with pork chop cooked sous vide and then seared.
4 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)
Makes ½ cup
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.
Preheat 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.