Berenjenas a la importancia (fried eggplant slices simmered in a wine sauce)
Spain on a Fork · ♥ 1.2K likes · 21.8K views · 9 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole eggplant
Cut the eggplant into rounds 1 cm thick, all the same thickness so they cook evenly.
- sea salt
Lay the slices in a single layer on a wire rack over paper towels, season both sides with sea salt and leave about 10 minutes to draw out water and bitterness.
- 1 whole onion
- 4 cloves garlic
- 2 whole eggs
- freshly cracked black pepper
Finely chop the onion and roughly chop the garlic. Whisk the eggs with sea salt and black pepper in a shallow bowl. Put the flour in a separate bowl.
- 60 g all-purpose flour
- ⅓ cup extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
Heating the olive oil
Pat the eggplant completely dry on paper towels, wiping off excess salt.
Dredge each slice in flour, then egg, and fry in a single layer, in batches, 2 to 3 minutes per side until golden; drain on paper towels.
In the same pan and heat, saute the onion and garlic, stirring continuously, 3 to 4 minutes until translucent.
- ½ tbsp all-purpose flour
- 1¼ g sweet smoked Spanish paprika
Add the flour and paprika and stir continuously 1 to 2 minutes to cook out the flour.
- 120 ml dry white wine
Add the white wine, season with sea salt and black pepper, mix and simmer 2 to 3 minutes.
- 480 ml vegetable broth
- 1 whole bay leaf
Return the eggplant in a single layer, add vegetable broth to barely cover, and the bay leaf. Bring to a boil on high, lower to medium and simmer about 10 minutes until the sauce slightly thickens, shaking the pan now and then.
- fresh parsley
Remove from the heat and serve from the pan or in dishes, topped with chopped parsley.