This was among the most popular dishes served at one of the first American regional dinners I gave at the Santa Fe Bar & Grill. “Guzpachy” is obviously a step away from “gazpacho,” the soup that has somewhat the same ingredients as this sauce, which is really a relish or salsa. Like all relishes, it needs to sit an hour for all the flavors to develop. The combination of the sharp, cold sauce with the rich, piping-hot, fried eggplant is very successful. You could serve a big platter of eggplant and pass a bowl of sauce, or serve individual portions as a first course.
Peel the cucumber and cut lengthwise in half. Scoop out and discard the seeds and then cut the cucumber into ⅛-inch dice. Sprinkle with
Put the vinegar and garlic in a non-aluminum saucepan and bring to a boil. Add the bell pepper, cook 30 seconds, and pour over the cucumber mixture. Mix together well and set aside.
Cut the stems off the eggplants and then cut them lengthwise into quarters. Put the eggplant in a colander, sprinkle with
Wipe the salt off the eggplant. Whisk the eggs in a bowl, put the seasoned flour in another bowl, and put the bread crumbs on a plate. Heat the vegetable
Put the guzpachy in the center of each warm plate and place the hot eggplant pieces around the sauce like the spokes of a wheel. Serve immediately.
© 1986 Jeremiah Tower. All rights reserved.