Argentinian Chickpea and Cheese Mini Milanesas with Smoky Eggplant Mash and Oregano Tomato Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Prick the eggplants with a knife, place them on a baking sheet with 2 unpeeled garlic cloves, and roast for 30 to 35 minutes, until very soft and collapsed.

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   2. While the eggplants roast, finely chop the onion and the remaining garlic clove. Heat 1 tablespoon olive oil in a skillet over medium heat, add the onion and garlic, and cook for 6 to 8 minutes until softened. Let cool slightly.

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   3. In a large bowl, mash the chickpeas into a rustic paste with a few small chunks remaining. Add the sautéed onion and garlic, eggs, grated queso criollo, breadcrumbs, oats, half of the chopped parsley, sweet paprika, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Mix well until a shapeable mixture forms. If it feels too wet, add a little more breadcrumbs.

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   4. Divide the mixture into 8 portions and shape into small milanesa-style patties about 1.5 cm / 1/2 in thick. Place them on a lightly oiled baking sheet and brush or drizzle them with a little olive oil.

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   5. Bake the mini milanesas at 220 °C / 425 °F for 15 minutes. Carefully flip them and bake for 10 to 12 minutes more, until golden on the outside and firm.

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   6. Remove the eggplants from the oven. When cool enough to handle, split them open, scoop out the flesh, and discard the skins. Peel the roasted garlic. Chop or mash the eggplant flesh with the roasted garlic, lemon juice, 1 tablespoon olive oil, 1/2 teaspoon oregano, a pinch of salt, and black pepper to make a rustic mash.

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   7. Cut the tomatoes into cubes or wedges and combine with the red onion, red wine vinegar, 1 tablespoon olive oil, the remaining 1/2 teaspoon oregano, the rest of the parsley, and a pinch of salt and black pepper. Let stand for 5 minutes so the flavors meld.

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   8. Serve a layer of smoky eggplant mash on each plate, arrange 2 mini milanesas per serving, and add the oregano tomato salad on the side. Finish with an extra drizzle of olive oil if desired.