in Spain

Berenjena with cheese

updated

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Ingredients for 4 servings:

  • 4 slices cheese, slightly melting, strong semi-hard (e.g. Chaume)
  • 8 slice(s) eggplant(s), sliced ​​lengthwise
  • Salt
  • 2 eggs, whisked
  • Flour
  • Olive oil, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spanish tapa (fried eggplant and cheese slices)

Place one slice of cheese between two eggplant slices. Sprinkle the eggplant sandwich with salt on both sides. Dip in egg, then coat in flour. Fry in a little olive oil over medium heat until golden brown on both sides. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Antonias Alioli

Ironmongers with chips