Berenjena En Salmorejo (fried Eggplant With Salmorejo Sau

What then were the apostles? It is plain from the divine record that they were men immediately commissioned by Christ to make a full and authoritative revelation of His religion; to organize the church; to furnish it with officers and laws, and to start it on its career of conquest through the world... The apostles, the twelve, stand out just as conspicuous as an isolated body in the history of the church, without predecessors, and without successors, as Christ Himself does. They disappear from history. The title, the thing itself, the gifts, the functions, all ceased when John, the last of the twelve, ascended to heaven.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs, Dairy	Spanish	Emlive09	1	Servings

INGREDIENTS

3		White bread, sliced 1/2-inch
		thick
1	c	Water
1	lb	Ripe tomatoes, such as
		beefsteak
		peeled and seeded
1	T	Chopped garlic
		Kosher salt
		Freshly ground black pepper
1/4	c	Spanish olive oil
1	t	Sherry vinegar
1		Hard-boiled egg, finely
		chopped
1/2	c	Finely chopped Spanish cured
		ham
1	lb	Eggplant, peeled and cut
		crosswise into
		1/4-inch strips
2	c	Milk
1	c	Flour
1	c	Cornmeal

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. 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 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.  Yield: 6 servings  Converted by MC_Buster.  Per
serving: 1733 Calories (kcal); 30g Total Fat; (15% calories from  fat);
61g Protein; 308g Carbohydrate; 279mg Cholesterol; 768mg Sodium  Food
Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW
#EM1C59  Converted by MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1733 Calories From Fat: 371 Total Fat: 42.1g Cholesterol: 310mg Sodium: 3048.1mg Potassium: 4116mg Carbohydrates: 274.5g Fiber: 39g Sugar: 54.5g Protein: 77.3g