Bresc BV

Eggplant, soy black garlic shiitake and panchetta with gorgonzola


  •  5 eggplants
  • 250 grams shiitake mini
  • Bresc Soy Black Garlic glaze
  • 500 grams gorgonzola, or blue-veined cheese
  • 250 grams panchetta
  • 500 milliliter mayonnaise

Preparation method

Mix mayonnaise with a generous tablespoon of Soy Black Garlic glaze, in spray bottle or bag. Chill.

Then bake the panchetta crispy in the oven. Slice the eggplants lengthwise and grill them in the oven as well. Coat the shiitake with the soy black garlic glaze and sauté briefly in the pan. Keep everything warm except the cheese.

Prepare the plate with the eggplant, and spread the panchetta, gorgonzola and shiitake on top. Use the Soy black garlic mayonnaise alongside the dish and garnish with cress and some coarse pepper, if desired.

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