Eggplant Stacks with Tomato Jam

Name: Eggplant Stacks with Tomato Jam (Berenjenas con Mermelada de Tomates)
Yield: Serves 4 to 6 as a tapa or appetizer
Cuisine: Spanish
Ingredients: 1 piece (3 to 4 ounces) aged Manchego or Parmesan cheese, preferably Parmigiano-Reggiano; 3 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced to 3 tablespoons; 1 medium-size firm purple eggplant (about 1¼ pounds), trimmed and cut crosswise into ⅓-inch slices; Coarse salt (kosher or sea); 10 to 12 best-quality oil-packed anchovy fillets, drained; Tomato Jam; fragrant extra-virgin olive oil, for drizzling; Olive oil, for brushing the eggplant

Berenjenas con Mermelada de Tomates

Preparation info

Serves
4 to 6
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Quimet i Quimet is a little Ali Baba’s den of a tapas bar in Barcelona. Tiny, with every inch of wall space taken up by wine bottles, cans, and jars, it specializes in bites based on tinned gourmet products—the greatest tuna belly or anchovies ever packed in oil, boutique capers, seriously artisanal piquillo peppers. On a whim, Quim, the young owner, layers and drizzles, composing fanciful montaditos (canapés mounted on rusks) that never fail to amuse and surprise. One of his creatio