Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce
- 3 slices white bread, sliced 1/2-inch thick
- 1 cup water
- 1 pound ripe tomatoes, such as beefsteak, peeled and seeded
- 1 tablespoon chopped garlic
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Spanish olive oil
- 1 teaspoon Sherry vinegar
- 1 hard-boiled egg, finely chopped
- 1/2 cup finely chopped Spanish cured ham
- 1 pound eggplant, peeled and cut crosswise into 1/4-inch strips
- 2 cups milk
- 1 cup flour
- 1 cup cornmeal
- Make the Salmorejo Sauce: Put the bread in a shallow bowl, pour the water over it, and let set a few minutes.
- Combine the tomatoes and garlic in the bowl of a food processor fitted with a metal blade, and process until chunky.
- Season with salt and pepper.
- Add the vinegar and the oil.
- Process until smooth.
- Squeeze the water out of the bread, and add the bread to the tomato mixture.
- Process until mixture is smooth.
- Remove and spoon into a serving bowl.
- Sprinkle the top with chopped egg and ham.
- Fry the eggplant: Season the eggplant with salt and pepper.
- Place in a shallow bowl and add the milk.
- Cover and allow to sit for 10 minutes.
- In an electric fryer or deep pot, preheat the olive oil to 365 degrees F. In a shallow bowl, combine the flour and the cornmeal.
- Season with salt and pepper.
- Remove the eggplant from the milk, letting the excess drip off.
- Dredge each eggplant slice in the seasoned flour mixture, coating completely.
- Fry the eggplant in batches, until golden brown, about 2 to 3 minutes.
- Remove and drain on paper towels.
- Season with salt and pepper.
- Serve the fried eggplant on a large platter with the Salmorejo Sauce.
- Garnish with parsley.
white bread, water, tomatoes, garlic, kosher salt, freshly ground black pepper, spanish olive oil, sherry vinegar, egg, spanish cured ham, eggplant, milk, flour, cornmeal
Taken from www.foodnetwork.com/recipes/emeril-lagasse/berenjena-en-salmorejo-fried-eggplant-with-salmorejo-sauce.html (may not work)