Fried eggplant with salmorejo
Spain on a Fork · ♥ 1.1K likes · 17K views · 8 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole large eggplant
Cut the eggplant into quarter-inch rounds, skin on, and halve each into half moons.
- sea salt
Put the slices in a colander over a bowl, season generously with sea salt and leave 15 minutes to draw out water so they stay firm.
- 450 g tomatoes
Quarter the tomatoes and blend in a food processor with 2 garlic cloves, sea salt and black pepper, 20 to 30 seconds, to a smooth puree.
- 2 cloves garlic
- freshly cracked black pepper
- 100 g day-old baguette
Add the day-old baguette in 1-inch slices and run another 20 to 30 seconds until smooth.
- 60 ml extra virgin olive oil
With the motor running, slowly add the quarter cup of olive oil; add more if too thick, taste for seasoning.
Adding bread and olive oil to the salmorejo
- 60 g all purpose flour
- 2 whole eggs
- 1 cup plain dried bread crumbs
Set up three bowls: the flour; the two eggs whisked with sea salt and pepper; the breadcrumbs.
- 120 ml extra virgin olive oil
Heat half a cup of olive oil in a large frypan over medium heat.
Fry in a single layer in batches about 3 minutes per side until golden and crispy; drain on paper towels.
Stir the chilled salmorejo, put it in a bowl on a serving dish and arrange the fried eggplant around it.