Tres Salmorejos Y Berenjenas Fritas

Deep-Fried Eggplant Sticks with Three Fre Sh Purées

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Preparation info

  • 6

    Medias Raciones
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

A SPANISH CHEF RECOMMENDED A RESTAURANT JUST OUTSIDE CORDOBA’S OLD TOWN. HE TOLD ME TO TRY THE EGGPLANT (AUBERGINE) AND SALMOREJO— NORMALLY A COLD VEGETABLE SOUP, BUT HERE SERVED MORE LIKE PURÉE TO GO WITH ASTONISHINGLY GOOD FRIED EGGPLANT. THE RESTAURANT WASN’T OPEN WHEN I ARRIVED, SO I WAITED IN THE SHADE OUTSIDE A BAR ACROSS THE STREET. SEVERAL HOURS LATER THE DOORS OPENED AND I HALF STUMBLED IN. THE RESTAURANT WAS UNASSUMING, WITH SOME ANTIQUE TOOLS AND BULLFIGHTING MEMORABILIA TO SOFTEN THE HARD TILED ROOM, WHICH WAS TO BECOME THE SET IN WHICH THE WAITERS WOULD PERFORM THEIR SCHTICK. THE CHEF WAS TURNING OUT SOME GREAT STANDARDS — CROQUETAS DEBACALAO AND LESS COMMON SUPER-SAVOURY DEEP-FRIED SEA ANEMONES. BUT WHAT REALLY MADE ME SIT UP AND TAKE NOTICE WERE THE CRUNCHY EGGPLANT STICKS WITH THEIR SUCCULENT SOFT, SWEET INTERIORS, AND A RANGE OF SALMOREJOS THAT HE WAS SERVING LIKE DIPS. AFTER A LITTLE PLEADING, THE CHEF CAME OUT TO SPEAK TO ME. THESE BERENJENAS FRITAS WERE AN ACCIDENT,’ HE SAID. ONE DAY WE WERE VERY BUSY AND I KNOCKED A CAN OF LEMONADE INTO THE EGGPLANT AND FORGOT ABOUT IT. LATER I FRIED THEM AND THEY WERE WONDERFUL. THEY HAVE BEEN ON THE MENU EVER SINCE.’