(+34) 913 497 100



Fried eggplant with salmorejo cold soup


Begin by preparing the salmorejo. Soak the bread for 15 minutes in enough water to cover it completely. Squeeze it out and put it in a blender or food processor with the tomatoes, pepper and garlic. Process until smooth. Next, add the salt and eggs. With the motor of the blender running, add the Spanish olive oil in a slow stream until it is fully incorporated. Blend in the vinegar.

To prepare the eggplant, place the eggplant slices in a colander and sprinkle with salt. Allow the slices to drain for 30 minutes and then rinse them and pat them dry. Next, coat the eggplant slices in seasoned flour and dip them into the egg. Fry the slices in deep, hot Spanish olive oil until golden and crisp. Place them on kitchen paper to absorb the excess Spanish olive oil and serve immediately with the salmorejo.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Fried eggplant with salmorejo cold soup. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 544
Energy (kJ): 2,274
Protein (g): 10.6
Fat (g): 27.7
Carbohydrates (g): 63.1
Fibre (g): 4.1
Vitamin C (mg): 29.8
Iron (mg): 2.6
Selenium(μg): 19.2

Information provided by: The Spanish Nutrition Foundation (FEN) 

Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".