From Albert Bevia:
To make this recipe, I used a long purple eggplant. But you can use any type of eggplant you like. The most important thing is to salt your sliced eggplant and let it rest for 15 minutes. By taking this step, it will extract the water. That way, once you cook it, it doesn’t get mushy, and it keeps its beautiful, firm texture.

TIPS & TRICKS to make this Recipe: I served the fried eggplant next to salmorejo as a dipping sauce. Salmorejo is a typical tomato and bread soup from the province of Córdoba. And traditionally, it is served with this fried eggplant. To make the salmorejo, I used a food processor. But you can also use a stand-up blender or a hand blender.

CRISPY Fried Eggplant with Salmorejo

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=f63u0LgCMFk

Ingredients

FOR THE FRIED EGGPLANT

• 1/2 cup extra virgin olive oil 120 ml
• 1 eggplant
• 1/2 cup all purpose flour 60 grams
• 2 eggs
• 1 cup plain bread crumbs 60 grams
• sea salt & black pepper

FOR THE TOMATO AND BREAD SAUCE

• 4 tomatoes 1 lbs. / 450 grams
• 2 cloves garlic
• 3.5 oz day old baguette 100 grams
• 1/4 cup extra virgin olive oil 60 ml
• sea salt & black pepper

EXTRAS

• chopped parsley for garnish

Instructions

1. Cut the eggplant into rounds that are a 1/4 inch thick (0.625 cm), then cut each one in half to end up with half-moon shapes, add the sliced eggplant into a large bowl and season generously with salt, set aside for 15 minutes
2. In the meantime, make the salmorejo (tomato and bread soup), cut each tomato into 4 pieces, then add them into a food processor, along with the cloves of garlic, and season with salt & pepper, run the food processor for 30 seconds or until you get a puree
3. Cut the baguette into slices, add them into the food processor with the tomato puree, and run the food processor for 30 seconds or until you get a thick puree, then with the motor running, slowly add in the olive oil, taste for seasoning, then cover with Saran wrap and add into the fridge
4. After leaving the sliced eggplant for 15 minutes, transfer the slices over some paper towels and pat completely dry, scraping off any excess salt if there is too much
5. Add the flour into a bowl, crack the eggs into a separate bowl, season with salt & pepper, and whisk together, add the bread crumbs into a third separate bowl
6. Heat a large fry pan with a medium heat and add in the olive oil
7. While the oil is heating, coat the slices of eggplant first in the flour, then into the egg wash, and finally into the bread crumbs
8. Add the coated slices of eggplant into the fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch
9. To assemble the dish, mix the tomato and bread sauce with a spoon, then add some into a bowl and over a serving dish, decorate the fried eggplant around it, and sprinkle with chopped parsley, serve at once, enjoy!