Fried Eggplant with Salmorejo Cold Soup

Preparation

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.

Spanish tapa recipe: Fried eggplant with salmorejo cold soup. Photo by: Toya Legido/©ICEX.

Presentation

Energy (kcal): 544
Energy (kJ): 2,274
Protein (g): 10.6
Fat (g): 27.7
Carbohydrates (g): 63.1
Fibre (g): 4.1
Vitamin C (mg): 29.8
Iron (mg): 2.6
Selenium(μg): 19.2

Information provided by: The Spanish Nutrition Foundation (FEN)

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Time

1 hour

  • 225 gr stale bread, crusts removed
  • 300 gr tomatoes, peeled and chopped
  • 30 gr green peppers
  • 1 garlic clove
  • A pinch of salt
  • 1 egg
  • 60 ml Spanish extra virgin olive oil
  • 2 tbs wine vinegar
  • 1 large eggplant, sliced
  • 125 gr flour, seasoned with salt and black pepper
  • 1 large egg, lightly beaten
  • Spanish olive oil for frying
  • 7.937 oz stale bread, crusts removed
  • 10.582 oz tomatoes, peeled and chopped
  • 1.058 oz green peppers
  • 1 garlic clove
  • A pinch of salt
  • 1 egg
  • 2.237 fl. oz Spanish extra virgin olive oil
  • 2 tbs wine vinegar
  • 1 large eggplant, sliced
  • 4.409 oz flour, seasoned with salt and black pepper
  • 1 large egg, lightly beaten
  • Spanish olive oil for frying
  • 1.065 cup stale bread, crusts removed
  • 1.41 cup tomatoes, peeled and chopped
  • 0.168 cup green peppers
  • 1 garlic clove
  • A pinch of salt
  • 1 egg
  • 0.254 cup Spanish extra virgin olive oil
  • 2 tbs wine vinegar
  • 1 large eggplant, sliced
  • 0.605 cup flour, seasoned with salt and black pepper
  • 1 large egg, lightly beaten
  • Spanish olive oil for frying
Wine match

Adrienne Smith/©ICEX.

A chilled Fino from DO Jerez is the perfect accompaniment for this traditional dish. This sherry’s sharp, delicate bouquet, as well as its slight saltiness and low acetic acid content, provide a refreshing contrast to the acidity of the tomatoes and the breaded eggplant.