Eggplant Millefeuille (Milhoja de Berenjena)
Battered and fried eggplant mille-feuille layered with creamy cheese, topped with strawberry and crunchy nuts. It is served on a slate board with a balsamic reduction, edible flowers, and a fresh strawberry slice.
The tapas dictionary
- Reduccion de Balsamico
- Balsamic vinegar simmered until part of the water evaporates and a thick syrup is left. It is drizzled over a dish and adds a concentrated sweet and sour flavour.