Begin by preparing the salmorejo. Soak the bread for 15 minutes in enough water to cover it completely. Squeeze it out and put it in a blender or food processor with the tomatoes, pepper and garlic. Process until smooth. Next, add the salt and eggs. With the motor of the blender running, add the Spanish olive oil in a slow stream until it is fully incorporated. Blend in the vinegar.
To prepare the eggplant, place the eggplant slices in a colander and sprinkle with salt. Allow the slices to drain for 30 minutes and then rinse them and pat them dry. Next, coat the eggplant slices in seasoned flour and dip them into the egg. Fry the slices in deep, hot Spanish olive oil until golden and crisp. Place them on kitchen paper to absorb the excess Spanish olive oil and serve immediately with the salmorejo.
Preparation: Sonia Fuentes/©ICEX.