Spanish-Style Fried Eggplant with Romesco Sauce | Quick & EASY Recipe (2024)

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• 1/2cupextra virgin olive oil120 ml
• 1largeeggplant
• 1/4cupall purpose flour30 grams
• 2cage-free organic eggs
• 1tbspchopped fresh parsley4 grams
• 8rawhazelnuts
• 8rawblanched almonds
• 5jarred roasted red bell peppers
• 1/4cupcanned tomato paste60 grams
• 1tspred wine vinegar5 ml
• handfularugula
• sea salt & black pepper

1. Cut the eggplant into slices that are 1 cm thick (a little over a 1/4 inch), then place them over a wire rack with some paper towels underneath, all in a single layer, season with sea salt on both sides

2. In the meantime, heat a fry pan with a medium heat and add in the raw hazelnuts and raw blanched almonds, mix continuously, after 4 minutes and the nuts are lightly toasted, remove from the pan and set aside

3. Add the jarred roasted red bell peppers into a tall plastic cylinder, along with the canned tomato paste, clove of garlic, the toasted hazelnuts and almonds, red wine vinegar and 1/4 cup (60 ml) extra virgin olive oil, then season with sea salt & black pepper, using a hand blender, puree the ingredients until you end up with a thick and creamy sauce, set aside

4. Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

5. Meanwhile, move back to the slices of eggplant, after letting them sit for about 15 minutes and some of the water in the eggplant has been extracted, transfer them over some paper towels, in a single layer, and pat completely dry

6. Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a separate bowl

7. Coat each slice of eggplant, first in the flour and then into the egg wash, add the slices into the hot fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden fried all around, transfer into a dish with paper towels

8. To assemble the dish, place a couple slices of the fried eggplant over a dish, top each one off with some of the romesco sauce, place another slice of eggplant over the sauce, then top off again with some of the sauce, add another slice of eggplant over the sauce and garnish with fresh arugula, enjoy!

Nutrition Facts

Spanish-Style Fried Eggplant with Romesco Sauce

Amount Per Serving

Calories 374Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Cholesterol 82mg27%

Sodium 798mg35%

Potassium 568mg16%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 6g7%

Protein 7g14%

Vitamin A 720IU14%

Vitamin C 29mg35%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.