Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce)

Recipe Ingredients

3		White bread, 1/2" thick
1 cup	237ml	Water
1 lb	454g / 16oz	Ripe tomatoes, such as beefsteak - peeled, seeded
1 tablespoon	15ml	Chopped garlic
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Spanish olive oil
1 teaspoon	5ml	Sherry vinegar
1		Hard-boiled egg - finely chopped
1/2 cup	73g / 2.6oz	Finely-chopped Spanish cured ham
1 lb	454g / 16oz	Eggplant - peeled, and
		Cut crosswise into 1/4" strips
2 cups	474ml	Milk
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Cornmeal

Recipe Instructions

In a shallow bowl, add the bread. Pour the water over the bread and allow to sit for a few minutes.

In a food processor fitted with a metal blade, combine the tomatoes and the garlic. Season with salt and pepper. Process until smooth. Remove the bread from the water and squeeze dry. With the machine running, add the bread. Add the vinegar and the oil. Process until smooth. Season with salt and pepper. Remove and spoon into a serving bowl. Sprinkle the top with chopped egg and ham.

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. 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD - NETWORK

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