FRIED AUBERGINES WITH SALMOREJO

We were not going to add any other post until next week. However we have just realised that, though we have 25-35 average page views per day, today we have had 2,368 page views just from Israel!! In case this person or persons from Israel are reading this post - can we ask you please to click on our adsense advertisement when you look at our blog again? if you really like our blog that much you can be the person that does take us to our £40 target and we would be so very grateful to you :-)

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).

LESS IS MORE - TOMATOES

We were recently in a fishermen village and had the luck to see the fishermen coming back in the afternoon with their catch.  It was great for the kids to learn how to recognise fresh fish by looking at the bright red gills and the transparent eye...something they cannot do in supermarkets because all fish is filleted nowadays.

This led to a discussion about how if you are lucky enough to get a really fresh wild fish (almost impossible nowadays) you should try to do as little as possible to it.

Same goes for any other really good quality product. No sauces, no masking the flavour - just respect the product.

So we are including a new label called 'less is more'.

Our first 'less is more' product is homegrown tomatoes ripened in the full Spanish sun. Just add olive oil, salt and vinegar and enjoy.