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Fried Eggplant With Salmorejo Sauce

Total Time
About 1 hour
Rating
4(9)
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Ingredients

Yield:4 to 6 servings

    For the Eggplant

    • 1large eggplant (about 1½ pounds)
    • 4 to 5cups whole milk
    • ÂĽteaspoon salt
    • 1cup fine yellow cornmeal
    • 1cup all-purpose flour
    • Vegetable oil for frying

    For the Sauce

    • 3½- to Âľ-inch-thick slices country bread, crusts removed (about 1½ cups torn into pieces)
    • 1pound ripe tomatoes, skinned and seeded
    • 1clove garlic, minced
    • Âľteaspoon salt, plus more to taste
    • ÂĽcup fruity extra-virgin olive oil
    • 1teaspoon sherry-wine vinegar (preferable) or red-wine vinegar
    • 1hard-boiled egg, chopped
    • ÂĽcup chopped thinly sliced Spanish Serrano ham or prosciutto
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1028 calories; 84 grams fat; 10 grams saturated fat; 1 gram trans fat; 56 grams monounsaturated fat; 13 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 15 grams protein; 675 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To prepare the eggplant, peel it and slice across into â…›-inch-wide slices. Combine 4 cups milk and the salt in a large shallow baking dish and add the eggplant. Add enough of the remaining milk to cover the eggplant. Let soak at least a half-hour before cooking. (You can do this several hours ahead and refrigerate.)

  2. Step 2

    Meanwhile, to make the sauce, soak the bread briefly in water and squeeze dry. Place the tomatoes, garlic and ¾ teaspoon salt in the bowl of a food processor and purée. With the processor running, gradually add the bread, process until smooth and drizzle in the olive oil. Add the vinegar and taste for salt. Transfer to a serving bowl and top with the egg and ham. Set aside.

  3. Step 3

    Preheat the oven to 200 degrees. Mix the cornmeal and flour in a pie plate. Pour the vegetable oil into a skillet to a depth of 1 inch and heat until the oil quickly browns a cube of bread. Remove the eggplant from the milk but do not dry. Quickly coat the slices with the cornmeal and flour, patting to make sure it adheres well. Slide the slices into the oil and fry until golden (a few minutes), turning once. Drain on paper towels and keep warm in the oven while frying the remaining slices. Serve immediately, accompanied by sauce.

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Ratings

4 out of 5
9 user ratings
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Comments

Salmorejo also makes an awesome sauce for roasted root vegetables and wilted spinach, as served at mfk restaurant in Chicago. And of course it's a terrific cold soup in the summer / hot soup in the winter. Great way to use stale bread.

This is fantastic! The sauce is amazing and the eggplant - crispy perfection. Make this!

This is fantastic! The sauce is amazing and the eggplant - crispy perfection. Make this!

Salmorejo also makes an awesome sauce for roasted root vegetables and wilted spinach, as served at mfk restaurant in Chicago. And of course it's a terrific cold soup in the summer / hot soup in the winter. Great way to use stale bread.

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