Rich textures and flavors in Chef Claud Beltran’s Grilled Panela and Eggplant go together beautifully, when CA Mexican Crema Fresca and Panela meet an array of veggies.
Rajas:
2 medium yellow onions, halved and sliced
2 tablespoons canola oil
2 pasilla peppers, charred, peeled and cut in ¼” strips
4 medium size Mexican squash, halved lengthwise and sliced (half-moon cuts)
1 cup fresh corn kernels
1 tablespoon finely chopped garlic
1/4 teaspoon dried Mexican oregano
Salt and pepper, as needed
1 cup Real California Mexican crema fresca
4 ounces cherry tomatoes
Olive oil
Salt and pepper, as needed
1 ounce Real California Cotija cheese, cut into 1/4-inch dice
1 1/2-inch slice globe eggplant
10 ounces Real California Panela cheese, cut into 1/2 inch by 3-inch pieces, about 3 ounces each
Fresh cilantro or basil
To prepare Rajas, sweat onions in oil. Add squash and corn and cook until squash is tender. Add garlic, oregano, salt, and pepper. Add crema and remove from the heat. Cover and set aside 30 minutes.
To prepare Grilled Panela and Eggplant, combine cherry tomatoes, olive oil, salt, and pepper and roast until tomatoes are collapsed. Deep fry cotija cheese, then combine with tomatoes. Brine eggplant in lightly salted water 30 minutes. Dry, oil, and grill eggplant. Rub panela cheese with olive oil and season with salt and pepper. Pan-fry or grill panela about 2 minutes per side. To serve, use a ring mold to arrange rajas, then top with eggplant, panela, and tomato and cotija mixture. Garnish with cilantro or basil.
Recipe courtesy of Chef Claud Beltran, Bacchus Kitchen, Pasadena, Calif.
Entrée Category Winner, Cal Mex Invitational, 2022
