- 2 eggplants
- 100 grams shiitake mini
- Bresc Soy Black Garlic glaze
- 200 grams gorgonzola, or blue-veined cheese
- 100 grams panchetta
- 200 milliliter mayonnaise
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.