Chilean Roasted Eggplant Timbale with Creamy Corn and Olive Pebre

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Line a baking tray and lightly grease it with a little of the olive oil.

2. 2

   Arrange the eggplant slices on the tray, brush them with 2 tablespoons (30 ml) olive oil, and season with half of the salt and a little black pepper. Roast for 20 minutes at 425°F/220°C, flipping halfway through, until golden and tender.

3. 3

   Meanwhile, make the olive pebre by mixing the tomatoes, half of the chopped onion, black olives, cilantro, green chili, red wine vinegar, 1 tablespoon (15 ml) olive oil, sugar, half of the oregano, and a pinch of salt in a bowl. Set aside so the flavors can meld.

4. 4

   In a skillet over medium heat, heat 1 tablespoon (15 ml) olive oil. Sauté the remaining onion for 4 to 5 minutes until translucent. Add the garlic, cumin, and 1 teaspoon merken, and cook 1 minute more.

5. 5

   Add the corn kernels to the skillet and cook for 3 minutes, stirring. Pour in the milk and cook 2 minutes more. Then transfer the mixture to a blender or food processor and blend only half of it so the texture stays creamy with some pieces. Return the mixture to the skillet.

6. 6

   Add the fine cornmeal to the corn mixture and cook over low heat for 4 to 5 minutes, stirring, until thickened. Remove from the heat and let cool for 5 minutes. Stir in the beaten eggs, half of the grated cheese, the remaining merken, the rest of the oregano, and adjust with salt and black pepper.

7. 7

   Lower the oven temperature to 375°F/190°C. Grease a baking dish or 6 individual molds. Add a layer of roasted eggplant, cover with a layer of the creamy corn mixture, and repeat until finished, ending with the corn mixture. Sprinkle the remaining cheese on top.

8. 8

   Bake the timbale for 20 minutes at 375°F/190°C, or until set and golden on top. Let it rest for 5 minutes before unmolding or serving.

9. 9

   Serve each portion hot with a generous spoonful of olive pebre on top or on the side.