Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce) Recipe - Cooking Index

Ingredients

• 3 White bread, 1/2" thick
• 1 cup 237ml Water
• 1 lb 454g / 16oz Ripe tomatoes, such as beefsteak - peeled, seeded
• 1 tablespoon 15ml Chopped garlic
• Kosher salt - to taste
• Freshly-ground black pepper - to taste
• 1/4 cup 59ml Spanish olive oil
• 1 teaspoon 5ml Sherry vinegar
• 1 Hard-boiled egg - finely chopped
• 1/2 cup 73g / 2.6oz Finely-chopped Spanish cured ham
• 1 lb 454g / 16oz Eggplant - peeled, and Cut crosswise into 1/4" strips
• 2 cups 474ml Milk
• 1 cup 62g / 2.2oz Flour
• 1 cup 62g / 2.2oz Cornmeal