Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce

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Ingredients

  • 3.5 oz blue cheese
  • 7 oz blackberries
  • 3/4 cup sugar
  • 1 cup Carménère wine
  • 1/2 onion
  • 5.3 oz smoked salmon
  • 2 eggplants

Preparation

First julienne the onion and once done, put in a pot. Cook until al dente, add wine and sugar. Keep cooking until reaching a syrup consistency, then add blackberries and allow to cool.

Separately, cut the eggplants into rondelle and sauté in a pan.

Then extend the rondelle in a dish, add the salmon, blue cheese, and finally the Carménère and blackberry sauce.