If you let the salted eggplant
slices drain for about an hour, before cooking them, they’ll become even
crunchier!
Here’s what you will need:
MATERIALS:
- Frying Pan
- Serving Plate
- Bowl to dip in the batter
INGREDIENTS:
- 2 eggplants
- ½ cup of flour
(tempura flour would be even better)
- 2/3 cup of cold water
- Salt
- Fig jam
- Serrano ham or
prosciutto (about 8 slices, depending on how full you want to make them)
- Cheese crumbles (blue
cheese, feta or goat cheese work best)
- Olive oil
HOW TO PREPARE IT:
1. Rinse eggplants and slice
them in ¼ inch slices (keeping the skin on).
2. Salt the sliced eggplants
and place them in a strainer or on an absorbent surface such as a paper towel
for about 1 hour. If you run out of time or forget to drain them you can still
make the dish, it just won’t be as crunchy.
3. Prepare the tempura
batter by mixing the tempura flour and the water at a very cool
temperature. If you don’t have tempura flour you can use regular flour
and water or beer. It will also be very good, just not as spongy.
4. Dip each eggplant slice
in the batter and proceed to fry them.
5. Heat up about 2 cups of
olive oil in a frying pan and add the eggplants when it’s hot.
6. Cook at a medium heat for
about 3 minutes on each side or until they turn golden.
7. Place them on a plate
covered with paper towels so they’ll drain the extra oil.
8. Once they are a bit
cooler, start to assemble them by spreading some fig jam on top of a slice, Serrano
ham over that, and then some cheese crumbles. Top it with another slice of
eggplant.
9. For a better presentation
decorate the serving plate with some type of greens (escarole or arugula)
making a bed for the eggplants to be placed on. Serve them as soon as
possible so they remain crunchy.
Enjoy!
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