Iberian prey tataki with roasted eggplantAICooking · Trujillo
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Primicia Manzanilla EVOO

Iberian prey tataki with roasted eggplant

Meat recipe with a contemporary inspiration: a meaty and juicy prey on the outside, accompanied by a rustic cream of roasted eggplant.

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01 · Preparation

Ingredients

  • Iberian pork
  • Eggplant
  • Spring onion
  • Soy sauce
  • Lime
  • Roasted garlic
  • Natural yogurt
  • Ground cumin
  • Chives
  • Fresh sprouts
  • Salt
  • Black pepper
  • Extra virgin olive oil

02 · Method

Step by step

  1. Roast the eggplants whole until the skin is toasted and the flesh is very tender.

  2. Remove pulp and mix with roasted garlic, yogurt, cumin, lime, salt, pepper and oil.

  3. Mash lightly until you get a rustic cream.

  4. Dry the Iberian prey and sear it over high heat on all sides.

  5. Let the meat rest for a few minutes so that it retains its juices.

  6. Slice the pork into thin slices and brush with a few drops of soy and lime.

  7. Serve over the eggplant cream and finish with chives, fresh sprouts and raw oil.