Berenjena en Salmorejo (Fried Eggplant with Salmore

Name: Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices white bread, sliced 1/2-inch thick; 1 cup water; 1 pound ripe tomatoes, such as beefsteak, peeled and seeded; 1 tablespoon chopped garlic; Kosher salt; Freshly ground black pepper; 1/4 cup Spanish olive oil; 1 teaspoon Sherry vinegar; 1 hard-boiled egg, finely chopped; 1/2 cup finely chopped Spanish cured ham; 1 pound eggplant, peeled and cut crosswise into 1/4-inch strips; 2 cups milk; 1 cup flour; 1 cup cornmeal

Servings: persons

3 slices white bread, sliced 1/2-inch thick
1 cup water
1 pound ripe tomatoes, such as beefsteak, peeled and seeded
1 tablespoon chopped garlic
Kosher salt
Freshly ground black pepper
1/4 cup Spanish olive oil
1 teaspoon Sherry vinegar
1 hard-boiled egg, finely chopped
1/2 cup finely chopped Spanish cured ham
1 pound eggplant, peeled and cut crosswise into 1/4-inch strips
2 cups milk
1 cup flour
1 cup cornmeal

1
Make the Salmorejo Sauce: Put the bread in a shallow bowl, pour the water over it, and let set a few minutes.
2
Combine the tomatoes and garlic in the bowl of a food processor fitted with a metal blade, and process until chunky.
3
Season with salt and pepper.
4
Add the vinegar and the oil.
5
Process until smooth.
6
Squeeze the water out of the bread, and add the bread to the tomato mixture.
7
Process until mixture is smooth.
8
Remove and spoon into a serving bowl.
9
Sprinkle the top with chopped egg and ham.
10
Fry the eggplant: Season the eggplant with salt and pepper.
11
Place in a shallow bowl and add the milk.
12
Cover and allow to sit for 10 minutes.
13
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.
14
Season with salt and pepper.
15
Remove the eggplant from the milk, letting the excess drip off.
16
Dredge each eggplant slice in the seasoned flour mixture, coating completely.
17
Fry the eggplant in batches, until golden brown, about 2 to 3 minutes.
18
Remove and drain on paper towels.
19
Season with salt and pepper.
20
Serve the fried eggplant on a large platter with the Salmorejo Sauce.
21
Garnish with parsley.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 slices white bread, sliced 1/2-inch thick, 1 cup water, 1 pound ripe tomatoes, such as beefsteak, peeled and seeded, 1 tablespoon chopped garlic, and more.

Yes, Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Berenjena en Salmorejo (Fried Eggplant with Salmorejo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions