Smoky Eggplant Milanesitas with Warm Corn Cream and Provençal Tomato

Name: Smoky Eggplant Milanesitas with Warm Corn Cream and Provençal Tomato
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Argentina
Ingredients: about 1.5 lb medium eggplants; 1 1/2 tsp salt; 1 tsp black pepper; 4 tbsp olive oil; 2 eggs; 2 tbsp milk; 3 cloves garlic; 1/4 cup fresh parsley; 1 1/4 cups breadcrumbs; 1/2 cup grated sardo cheese; 1 tsp dried oregano; 1 tsp sweet paprika; 2 cups corn kernels; 1 cup onion; 1 1/2 tbsp butter; 1 1/2 tbsp all-purpose flour; 3/4 cup vegetable broth; 2 medium firm plum tomatoes; 1 tbsp red wine vinegar

An original Argentinian-inspired recipe: thick slices of smoky eggplant, breaded and baked until crisp, served over a warm corn cream and finished with fresh tomato, garlic, and parsley. It carries the feel of a classic milanesa, reimagined as a flavorful homemade vegetarian dish.

30 minPrep

40 minCook

70 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut sliced gruesas a lo largo)
8 g salt (divided)
2 g black pepper (freshly ground)
60 ml olive oil (divided)
2 units eggs (batidos)
30 ml milk (for the mezcla of huevo)
3 cloves garlic (1 for the empanado and 2 for the tomato)
15 g fresh parsley (chopped, divided)
120 g breadcrumbs (preferentemente fino)
50 g grated sardo cheese (for the empanado)
2 g dried oregano (divided)
3 g sweet paprika (for the empanado)
300 g corn kernels (fresh or congelado)
150 g onion (chopped fina)
20 g butter (for the cream of choclo)
12 g all-purpose flour (for espesar the cream)
180 ml vegetable broth (hot)
250 g firm plum tomatoes (en cubitos small)
15 ml red wine vinegar (for the tomato provenzal)

Nutrition facts

per serving

352 kcal

Calories

12 g

Protein

35 g

Carbs

19 g

Fat

6 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the eggplant slices on a tray, sprinkle with 4 g (3/4 tsp) salt, and let them rest for 15 minutes to release some moisture. Pat dry with paper towels.
2
2. Brush the eggplant with 1 tablespoon olive oil and roast for 10 minutes at 220 °C / 425 °F, turning halfway through. They should be just tender with a light smoky character. Remove and lower the oven to 210 °C / 410 °F.
3
3. In a bowl, whisk the eggs with the milk, 1 g (1/2 tsp) black pepper, and 1 grated garlic clove. In another bowl, combine the breadcrumbs with the grated sardo cheese, 1 teaspoon oregano, sweet paprika, and half of the chopped parsley.
4
4. Dip each eggplant slice into the egg mixture and then into the breadcrumb mixture, pressing gently so it adheres well. Arrange on an oiled baking tray and drizzle or brush with 1 more tablespoon of olive oil.
5
5. Bake the milanesitas for 18 to 20 minutes at 210 °C / 410 °F, turning after 10 minutes, until golden and crisp.
6
6. Meanwhile, make the warm corn cream. In a skillet or saucepan, melt the butter with 1 tablespoon olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the corn and cook 3 minutes more.
7
7. Stir in the flour and cook for 1 minute. Gradually add the hot vegetable broth, whisking to avoid lumps. Cook for 4 minutes until lightly thickened. Season with the remaining 4 g (3/4 tsp) salt, the rest of the black pepper, and 2 tablespoons parsley. Mash or blend only half of the mixture to create a creamy texture while keeping some whole kernels.
8
8. In a separate bowl, combine the diced tomatoes with the 2 chopped garlic cloves, red wine vinegar, the last tablespoon of olive oil, the remaining parsley, and the final pinch of oregano.
9
9. To serve, spoon the warm corn cream onto each plate, top with the hot eggplant milanesitas, and finish with the Provençal tomato mixture. Serve immediately.

Chef tips

For deeper flavor, you can lightly char the eggplant skin over a gas flame or under the broiler before slicing. Do not overcook them in the first roast or they may fall apart during breading.

Substitutions

You can replace sardo cheese with Parmesan or reggianito. If fresh corn is unavailable, use frozen corn. Red wine vinegar can be swapped for apple cider vinegar, though the flavor will be milder.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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