Wagyu Carne Moida Recipe

Preheat a grill, smoker, or oven to 400°F (200°C). Prick the eggplant all over with a fork to prevent bursting.

If using a smoker or grill: place the whole eggplant directly on the grill grates and smoke/roast until the skin is charred and the flesh is very soft, about 25–35 minutes, turning occasionally for even charring. If using an oven: place the eggplant on a baking sheet and roast 35–45 minutes until collapsed and soft.

While the eggplant cooks, halve and core the tomatoes. Toss tomatoes with 1 tsp olive oil and a pinch of salt. If you like, char them cut-side down on the grill or in a hot skillet for 3–4 minutes to add smoky flavor, then cool slightly.

When the eggplant is done, let it cool slightly until safe to handle. Split it open and scoop the flesh into a bowl, discarding the skin. Drain any excess liquid for a minute, then roughly chop or mash the flesh. Add the chopped/charred tomatoes, 1 tsp olive oil, 1 tsp red wine vinegar, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix to combine and taste-adjust seasoning. Keep warm or at room temperature.

Bring a large skillet to medium-high heat. Add 1 tablespoon vegetable oil to coat.

Add the diced onion and a pinch of salt; sweat until translucent and beginning to brown, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground wagyu to the pan. Break it up with a spatula or spoon so it browns evenly. Let it sit undisturbed for 1–2 minutes to develop a crust, then continue to cook, stirring occasionally, until no longer pink, about 6–8 minutes total.

Season the meat with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Stir to combine and taste; adjust salt/pepper as needed. Reduce heat to low to keep warm while finishing other components.

In a small bowl, stir the sour cream with 1/2 tsp lemon juice and a pinch of salt. Thin slightly with 1–2 teaspoons of water if you want a looser drizzle consistency.

To assemble: spread a spoonful of the smoked eggplant–tomato mixture on your plate or warmed tortilla/bread. Top with a generous portion of the wagyu carne moída.

Drizzle the lemoned sour cream over the meat, and finish with a light drizzle of smoked chili oil or olive oil if using and scatter microgreens or cilantro.

Serve immediately with lime wedges and additional chopped parsley on the side.