Ronda Cheese Ring with Eggplant and Stewed Tomato

Anillo de Queso de Ronda con Berenjena y Tomate Guisado

A modern combination in which the juiciness and smooth texture of the eggplants (aubergines) contrasts with the sweetness of the tomatoes and blends with with the melting creaminess of the cheese. The ingredients are placed inside a pastry ring on a baking tray in alternate layers, then heated together until the cheese melts and the top has turned an appetizing golden-brown color.

Servings: 4

Prep Time: 45 min. [PT45M] plus time for stewing the tomatoes

Cook Time: 1 hr.[PT1H]


2 lb 3 oz eggplants
2 cloves garlic
4 fl oz oil
9 oz Ronda cheese (or Murcia al Vino)
12 canned whole plum tomatoes
5 oz sugar
6 fl oz oil
Salt, thyme


Drain the tomatoes and place in a saucepan with the sugar, oil, salt, and thyme. Simmer gently until any liquid has evaporated and the tomatoes have become practically caramelized. Cut the eggplants in half lengthwise and roast in the oven for 40 minutes. Scoop out the pulp and chop. Fry the chopped garlic in the oil then add the eggplant pulp. Place a ring on a baking tray. Inside it arrange the sliced stewed tomatoes, the eggplant pulp and the slices of cheese in alternate layers, finishing with a layer of cheese. Place in the oven for 15 minutes to brown, remove the ring and serve.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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