Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce

Total Time:
45 min
30 min
15 min

6 servings

  • 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.

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