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  • Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce)

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    Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 slc white bread, 1/2" thick
    • 1 c. water
    • 1 lb ripe tomatoes, such as beefsteak peeled, seeded
    • 1 Tbsp. minced garlic Kosher salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. Spanish extra virgin olive oil
    • 1 tsp sherry vinegar
    • 1 x hard-boiled egg finely minced
    • 1/2 c. finely-minced Spanish cured ham
    • 1 lb eggplant peeled, and cut crosswise into 1/4" strips
    • 2 c. lowfat milk
    • 1 c. flour
    • 1 c. cornmeal

    Directions

    1. In a shallow bowl, add in the bread. Pour the water over the bread and allow to sit for a few min.
    2. In a food processor fitted with a metal blade, combine the tomatoes and the garlic. Season with salt and pepper. Process till smooth. Remove the bread from the water and squeeze dry. With the machine running, add in the bread. Add in the vinegar and the oil. Process till smooth. Season with salt and pepper. Remove and spoon into a serving bowl. Sprinkle the top with minced egg and ham.
    3. Season the eggplant with salt and pepper. Place in a shallow bowl and add in the lowfat milk. Cover and allow to sit for 10 min.
    4. In an electric fryer or possibly deep pot, preheat the extra virgin olive oil to 365 degrees. In a shallow bowl, combine the flour and the cornmeal. Season with salt and pepper. Remove the eggplant from the lowfat milk, letting the excess drip off. Dredge each eggplant slice in the seasoned flour mix, coating completely. Fry the eggplant in batches, till golden, about 2 to 3 min. Remove and drain on paper towels. Season with salt and pepper.
    5. Serve the fried eggplant on a large platter with the Salmorejo Sauce. Garnish with parsley.
    6. This recipe yields 6 servings.

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