tagAlt.pecorino cheese 02034009

Aged Pecorino with Roasted Tomatoes & Smoky Eggplant Cream

Aged Pecorino’s bold flavor meets silky smoked eggplant and sweetly roasted seasonal tomatoes in an elegant Mediterranean starter.
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    • ( Scored 5 on 1 reviews )

RyanGio:

Eggplant is one of my all-time favourites to cook with because you can do so much with it - this recipe proves that fact to a T. I've prepped eggplan...

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tagAlt.pecorino cheese 02034009

Searching for a refined, veggie-forward starter? This recipe showcases the harmony of Mediterranean flavors through a dynamic trio: Pecorino cheese, luscious roasted tomatoes, and creamy smoked eggplant purée. While the tomatoes caramelize in the oven, you can prepare the rest of the ingredients with ease, making this dish as practical as it is impressive.

The beauty of this appetizer lies in the quality of its components. Opt for an aged Pecorino—the sharper and more complex, the better. Its robust, salty profile perfectly contrasts with the sweetness of oven-roasted tomatoes and the depth of fire-kissed eggplant purée. This is one of those recipes where premium ingredients genuinely shine, delivering flavors that are greater than the sum of their parts.

Historically, these ingredients have deep roots in Italian culinary tradition, with Pecorino dating back to ancient Roman times and eggplant’s smoky preparations echoing Middle Eastern influences. Presenting these classics together not only delights your guests but also celebrates centuries of Mediterranean food culture. Sometimes, a touch of quality transforms simplicity into elegance.

Ingredients

for 4 servings

Aged Pecorino Topping

  • Pecorino cheese 300 grams

Oven-roasted Tomatoes for Aged Pecorino Cheese

  • Tomato 3
  • Rosemary (Branch) as needed
  • Thyme (Stalk) as needed
  • Basil (Leaves) as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed

Smoky Eggplant Purée for Aged Pecorino Cheese

  • Eggplant 2
  • Onion 1
  • Thyme (Stalk) as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed
  • Salt as needed

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Preparation

for 4 servings

Step

1

Of 3

Roast the Tomatoes to Intensify Sweetness

Set your oven to 285°C (545°F) to ensure high-heat roasting. Clean the tomatoes thoroughly and remove any green stems. Halve each tomato, arranging them cut-side up on a baking tray lined with parchment paper. Finely chop a mix of aromatic herbs (such as oregano, thyme, and basil) and a garlic clove, blending them together in a small bowl.

Generously drizzle the tomatoes with high-quality extra-virgin olive oil and sprinkle with sea salt. Scatter the herb and garlic mixture over the tomatoes. Cover the tray tightly with foil to trap moisture.

Roast for at least 1 hour, or until the tomatoes feel soft and release an irresistible aroma. Slow roasting concentrates their sweetness and enhances their natural umami—a nod to traditional Italian techniques.

Step

2

Of 3

Craft the Smoked Eggplant Purée

Rinse the eggplants and dry them thoroughly. Ignite two stovetop burners to medium and place the eggplants directly on the naked flame. Rotate the vegetables frequently, allowing the skins to blister and char without puncturing them. This direct-fire method imparts a distinct smokiness, reminiscent of both Italian and Middle Eastern cuisines.

Once the eggplants are uniformly soft and fragrant (about 10–15 minutes), set them aside to cool. Peel away the burnt skins and roughly chop the flesh.

Thinly slice a golden onion. In a medium sauté pan, warm a generous amount of extra-virgin olive oil and add the onion with sprigs of fresh thyme. Sauté until softened, then stir in the chopped smoky eggplant. Season with salt and cook together for a few minutes to meld the flavors.

While still hot, transfer the mixture to a blender. Blend until smooth, adding a touch more olive oil for a luscious, creamy texture. This purée is both rustic and sophisticated, with subtle layers of flavor.

Step

3

Of 3

Assemble and Present the Starter

Carefully slice the Pecorino cheese into even, elegant portions. On each serving plate, spread a generous streak of smoky eggplant purée. Gently place a roasted tomato and a slice of Pecorino atop the purée.

Garnish each plate with fresh basil leaves and a sprinkle of thyme for vibrant color and aroma. Finish with a light drizzle of extra-virgin olive oil. Serve at room temperature to allow all the nuanced flavors to shine.

This final assembly celebrates both visual appeal and taste—a tribute to the artistry of Mediterranean antipasti.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

RyanGio Tuesday 1st of September 2020

Smoky eggplant and aged Pecorino rocks

Eggplant is one of my all-time favourites to cook with because you can do so much with it - this recipe proves that fact to a T. I've prepped eggplant both directly on my burners and in the oven, and I love the smoky flavour this recipe gives to the base. I found aged Pecorino pretty easily at my local grocery store, and when paired with the tomatoes and amazing eggplant, the sensation and tastes were perfect - matched to a T and easy on the budget too. I used this for an intro dish - maybe I'd bump up the portion size a bit by adjusting ingredient amounts since the servings were very "just right," but I like my portions super generous, maybe too much so.

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