Preparation:
crispy aubergines
Peel the aubergines and cut
them into slices of ½ cm.
approx. Soak them in milk with a
little salt. After 30 minutes,
remove the aubergines, dip them
in flour and fry them in Crismona
Extra Virgin Olive Oil until
golden. Serve immediately.
Preparation:
salmorejo
Soak the bread in water for 30
minutes. Drain it until all the
water has been removed. Chop the
tomatoes and put them in a bowl
with one of the eggs, the garlic
and the Crismona Organic Extra
Virgin Olive Oil. Beat to obtain
a cream, and chill. Season with
salt and vinegar.
Garnish the salmorejo with
chopped boiled egg, diced fried
bread and diced serrano ham.
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