The Famous Crispy Fried Eggplant from Córdoba Spain

Von Spain on a Fork · 40 Min.

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Zubereitung

1. Cut the eggplant into 1/4-inch (0.625 cm) rounds, then halve them into half-moons. Put them in a large bowl, season generously with salt and leave for 15 minutes.
2. Meanwhile, make the salmorejo: quarter the tomatoes and blend them in a food processor with the garlic and salt and pepper for 30 seconds, until a purée forms.
3. Add the baguette slices to the processor and blend for 30 seconds until thick. With the motor running, slowly add the olive oil. Taste and season, cover and refrigerate.
4. After 15 minutes, transfer the eggplant to paper towels and pat completely dry, brushing off excess salt if there is too much.
5. Put the flour in one bowl, beat the eggs with salt and pepper in another, and put the breadcrumbs in a third bowl.
6. Heat the olive oil in a large frying pan over medium heat.
7. Coat the eggplant slices in flour, then egg, then breadcrumbs.
8. Fry in batches in a single layer for 3 minutes per side, until golden and crispy. Drain each batch on paper towels.
9. Mix the salmorejo well, spoon some into a bowl set on a serving dish, arrange the fried eggplant around it and sprinkle with chopped parsley. Serve immediately.

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