Eggplant Granada

Here’s another classic eggplant recipe from Mallorca as rendered by the great local chef Joan Torrens. Granada (no relation, I suppose, to the Andalusian town) is a kind of delicate eggplant flan bound with milk and eggs and baked in a mold. The hint of sweet spices suggests an Arabic provenance. Like the tumbet, it is eaten with a bright, compotelike tomato sauce made with red-ripe seasonal tomatoes. I suggest using the slender Asian eggplants that don’t need salting.