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Berenjenas rebozadas

Servings:
Serves 4 Servings
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Ingredients

  • 1 pound fairytale eggplant
  • 4 cup milk
  • 2 tablespoon kosher salt
  • 1 cup rice flour
  • 1 cup chickpea flour
  • 2 cup soda water
  • 1 cup plain yogurt
  • 1 clove garlic, finely grated
  • 4 cup olive oil for deep frying
  • 2 cup romesco sauce (see recipe below)
  • 2 tablespoon flat leaf parsley, coarsely chopped
For the Romesco
  • 1 pound fairytale eggplant
  • 4 cup milk
  • 2 tablespoon kosher salt
  • 1 cup rice flour
  • 1 cup chickpea flour
  • 2 cup soda water
  • 1 cup plain yogurt
  • 1 clove garlic, finely grated
  • 4 cup olive oil for deep frying
  • 2 cup romesco sauce (see recipe below)
  • 2 tablespoon flat leaf parsley, coarsely chopped
  • 3 red bell peppers
  • 2 tomatoes
  • 1 onion, quartered, skin on
  • 1 head garlic
  • 1/4 cup olive oil
  • 1 cup bread
  • 1/4 cup blanched marcona almonds
  • 1/4 cup hazelnuts
  • 2 cup dried ñora peppers

Preparation

Baking Directions:

Ideally this sauce is prepared over a hot grill where all the vegetables are charred until their skins are black.

Instead of a grill, you can prepere the vegetables in a 450oven.

If you’re grilling the vegetables, grill over high heat until thoroughly blackened.

If you’re doing it in the oven, roast the peppers, tomatoes, onion and garlic for 45 minutes until very dark.

Remove the vegetables from the heat and wrap in newspaper (preferably El País) to cool.

Once the vegetables have cooled, carefully peel away and discard the charred skin.

In a deep skillet, toast the almonds, hazelnuts and bread until nicely browned.

Add to the roasted vegetables and other ingredients and process in food processor or mortar and pestle.

Adjust seasoning with sherry vinegar, pimentón, salt, and pepper.

For the eggplantIn a heavy bottomed pot, heat the olive oil over medium-high heat until it reads 350F on a candy thermometer.

Meanwhile combine 2 tbsp kosher salt with the milk and set aside.

With a sharp knife, cut each eggplant in half, lengthwise and set aside in the milk while the oil is heating up.

Meanwhile in a large mixing bowl combine the chickpea flour and rice flour and slowly whisk in the soda water to make a thin batter.

Heat up the romesco sauce over medium low heat in a small sauce pan and set aside in a warm place.

In another mixing bowl, combine the yogurt with the grated garlic and citrus zest and season with salt and pepper.

Whisk to a nice saucy consistency.

Once the oil is hot, carefully dip the eggplant in the batter, one at a time and coat with a very thin layer of batter, then quickly fry until golden and crispy, about 2 minutes.

With a slotted spoon, remove to a plate lined with paper towel and season with kosher salt.

Repeat until you’ve fried all the eggplant.

Evenly distribute the romesco sauce in four shallow bowls, top with a stack of crispy eggplant and finish with a drizzle of yogurt sauce and a sprinkle of chopped parsley.