To get you there, there goes a Middle East inspired dish (with a Spanish twist). You need:
- an aubergine: cut in round slices (half a centimetre thick)
- salt
- flour
- one egg
- olive oil ( a generous amount)
- salmorejo (follow our separate recipe)
Salt the aubergines. Coat them with flour. Beat the egg and coat the floured aubergines with the egg. Heat the olive oil in a non-stick frying pan and fry the aubergines until they are golden turning them so that they get golden on both sides ( it should take 2-3 minutes on each side) Put them over kitchen paper so that some of the frying oil is absorbed. Serve them with salmorejo so that you deep the aubergines in the salmorejo as you go. The acidity of the vinegar in the salmorejo goes really well with the oily aubergines.
Some people prefer to fry the aubergines after coating them in flour ( i.e. not using the egg). They become more like chips. If you do this serve them with a bit of honey (drizzled on top of the aubergines).
