Spanish-Style Fried Eggplant with Romesco Sauce

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Cut the eggplant into slices 1 cm (a little over ¼ inch) thick. Lay them in a single layer on a wire rack over paper towels and season both sides with sea salt.
2. Meanwhile, toast the hazelnuts and almonds in a frying pan over medium heat, stirring, for about 4 minutes until lightly toasted. Remove and set aside.
3. Put the roasted peppers, tomato paste, garlic clove, toasted nuts, red wine vinegar and 60 ml olive oil into a tall container. Season with salt and black pepper and blend with a hand blender until thick and creamy. Set the sauce aside.
4. Heat 60 ml olive oil in a large frying pan over medium heat.
5. After the eggplant has sat for about 15 minutes and released some water, pat the slices completely dry on paper towels in a single layer.
6. Beat the eggs in a bowl with the parsley, salt and black pepper. Put the flour in a separate bowl.
7. Dredge each slice in flour, then dip in the egg mixture. Fry in the hot pan in a single layer, in batches, for 3 minutes per side or until golden all over. Drain on paper towels.
8. To serve, place two fried slices on a plate, spoon romesco sauce over each, top with another slice, add more sauce, then add a final slice and garnish with arugula.

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