| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
Spanish |
Emlive09 |
1 |
servings |
INGREDIENTS
| 3 |
sl |
White bread; sliced 1/2-inch |
|
|
; thick |
| 1 |
c |
Water |
| 1 |
lb |
Ripe tomatoes; such as beefsteak, |
|
|
; peeled and seeded |
| 1 |
tb |
Chopped garlic |
|
|
Kosher salt |
|
|
Freshly ground black pepper |
| 1/4 |
c |
Spanish olive oil |
| 1 |
ts |
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.
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