Recipe: 'Tia Nuly Eggplant Relleno'

This is part of our Healthy & Delicious Restaurant Recipe Series.

Mexican cuisine has a long history of stuffing chili peppers with a vast repertoire of fillings. Taking inspiration from this, Maya head chef Jonathan Ynsensé began serving an eggplant variation with roasted vegetables and goat cheese that was breaded and deep-fried. In this leaner version, he’s removing the breading and drawing on flavors learned from his beloved Mexican-Lebanese Aunt Nuly.

'Tia Nuly Eggplant Relleno'

Images courtesy Maya

Serves 4 as a main

• 2 eggplants (about 20 cm long)

• 1 tsp fresh thyme

• 1 sprig fresh parsley

• 1 piece coriander root

• 2 tbsp extra virgin olive oil

• 1 garlic clove, thinly sliced

• Kosher or low sodium salt

• 1 sealable bag

• 1 cup cooked rice

• 100ml roasted pepper and tomato sauce

• 3 tbsp toasted breadcrumbs

• 1 roasted red pepper (peeled and diced)

• 4 cherry tomatoes (quartered)

• 1 radish thinly sliced

• Paprika oil

Filling:

• ¼ cup strained sour cream

• ¼ cup mascarpone

• 1 tbsp olive oil

• 1 tbsp fresh goat cheese

• Kosher or low sodium salt

• Freshly ground black pepper

Method:

1. Preheat a pot of water to 85 degrees Celsius and maintain temperature.

2. Whisk the filling ingredients, starting with the olive oil, mascarpone, goat cheese and then sour cream. Season to taste and keep refrigerated.

3. Cut the eggplant lengthwise in two equal parts, trying to keep a piece of skin connected on each side. Arrange inside a sealable bag in a single layer. Add olive oil parsley, coriander root garlic and thyme. Seal the bag and submerge in the water pot for 15 minutes. Plunge the bags in an ice water bath immediately. You can store this eggplant in the refrigerator for up to two days.

4. When ready to serve, pat the eggplant dry thoroughly and sear with olive oil for two to three minutes per side.

5. Plate the eggplant on top of the tomato pepper sauce and cooked rice. Spoon the cheese filling inside the eggplant and garnish with toasted breadcrumbs, diced roasted peppers, sliced radishes and cherry tomatoes. Drizzle with paprika oil.

[Cover image courtesy Maya]

See listing for Maya. For more recipes in this series, click here.