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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
Fried aubergines find their way on to the Morito menu in many seasonal guises: with salmorejo (thick gazpacho), miel de caña (cane molasses), pomegranate molasses and Spiced Labneh.
Place the sliced aubergines in a colander, toss with a teaspoon of fine salt and leave for 30 minutes to get rid of excess water and any bitterness.
Dry the aubergines on kitchen paper.