Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce

  1. Make the Salmorejo Sauce: Put the bread in a shallow bowl, pour the water over it, and let set a few minutes.
  2. Combine the tomatoes and garlic in the bowl of a food processor fitted with a metal blade, and process until chunky.
  3. Season with salt and pepper.
  4. Add the vinegar and the oil.
  5. Process until smooth.
  6. Squeeze the water out of the bread, and add the bread to the tomato mixture.
  7. Process until mixture is smooth.
  8. Remove and spoon into a serving bowl.
  9. Sprinkle the top with chopped egg and ham.
  10. Fry the eggplant: Season the eggplant with salt and pepper.
  11. Place in a shallow bowl and add the milk.
  12. Cover and allow to sit for 10 minutes.
  13. 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.
  14. Season with salt and pepper.
  15. Remove the eggplant from the milk, letting the excess drip off.
  16. Dredge each eggplant slice in the seasoned flour mixture, coating completely.
  17. Fry the eggplant in batches, until golden brown, about 2 to 3 minutes.
  18. Remove and drain on paper towels.
  19. Season with salt and pepper.
  20. Serve the fried eggplant on a large platter with the Salmorejo Sauce.
  21. 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)

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