Fried Eggplant With Salmorejo Sauce Recipes

FRIED EGGPLANT WITH SALMOREJO SAUCE

Steps:

• To prepare the eggplant, peel it and slice across into 1/8-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.)
• Meanwhile, to make the sauce, soak the bread briefly in water and squeeze dry. Place the tomatoes, garlic and 3/4 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.
• 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.

FRIED EGGPLANT WITH YOGURT SAUCE

Steps:

• Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side).
• Fry eggplant slices in batches, they are done when they turn a light golden brown. Place cooked eggplant on a paper-towel-covered plate to drain off some of the oil. Allow to cool to room temperature, transfer to serving platter. Spoon yogurt sauce over the top just before serving. Garnish with chopped cilantro if desired.
• Yogurt Sauce: using a fork, beat the yogurt in a bowl with salt and pepper (to taste) until smooth.

EGGPLANT (AUBERGINE) WITH SAVORY SAUCE

Steps:

• Preheat the oven to 350°F.
• In a skillet, saute the onion in the oil until translucent (soft).
• With a slotted spoon, remove the onions to a bowl and set aside, keeping the oil in the skillet.
• Cook HALF of the eggplant in the skillet on medium-high until tender and golden on both sides, about 10 minutes or so --
• Repeat this with the remaining HALF of eggplant.
• Arrange the eggplant in a greased 11 X 7 baking pan and arrange the onions equally atop the eggplant slices.
• In a small bowl, combine the yogurt, salt, pepper, mint leaves and garlic.
• Distribute this mixture equally atop the eggplant/onion slices; sprinkle with paprika.
• Bake in the preheated 350°F oven for 15 min and serve.