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Almagro Aubergine on a bed of Salmorejo

Almagro Aubergine on a bed of Salmorejo

Tiempo de preparación30 minsTiempo de cocina15 minsTiempo total45 mins
INGREDIENTS
 2 Almagro Aubergines sliced
 500 g ripe red tomatoes
 100 g hard bread (1 or 2 days old)
 100 ml extra virgin olive oil
 1 clove garlic (I only use half but use the whole clove if you like)
 Salt
 Water and Ice (just to peel the tomatoes)
METHOD
1

Begin to heat water (to peel tomatoes). Meanwhile cut a cross shape on the bottom of each tomato. Don’t cut too deep, you just want to cut the skin.

2

When the water is boiling, add the tomatoes and leave between 30 seconds and 1 minute (look for the skin separation). Whilst you are waiting prepare a pan with cold water and ice. Take the tomatoes out of the hot water and add to the pan with the cold water. With the sudden cooling, the tomato skin separates and they will be easier to peel.

3

Take the bread and cut into small pieces and put in a pan.

4

Peel the tomatoes, cut them into pieces and add them to the bread. Add half a teaspoon of salt (this helps the tomatoes to soften and the bread absorbs the juice).

5

If the bread is very hard, let it absorb the tomatoes for 30 minutes. Cut the garlic into pieces and add it to the bread and tomato. My advice is to only add half, you can add more later.

6

Peel the garlic and as we are going to use it raw, remove the centre. Cut the garlic into pieces and add it to the bread and tomato. My advice is to only add half, you can add more later.

7

Add the olive oil and blend until very smooth. Salt to taste. If you like a strong tasting Salmorejo, add more garlic. Turn up the setting so everything mixes well.

8

Finally put it in the fridge and serve chilled. Serve with sliced or chopped aubergines on top.

Category

Ingredients

INGREDIENTS
 2 Almagro Aubergines sliced
 500 g ripe red tomatoes
 100 g hard bread (1 or 2 days old)
 100 ml extra virgin olive oil
 1 clove garlic (I only use half but use the whole clove if you like)
 Salt
 Water and Ice (just to peel the tomatoes)

Directions

METHOD
1

Begin to heat water (to peel tomatoes). Meanwhile cut a cross shape on the bottom of each tomato. Don’t cut too deep, you just want to cut the skin.

2

When the water is boiling, add the tomatoes and leave between 30 seconds and 1 minute (look for the skin separation). Whilst you are waiting prepare a pan with cold water and ice. Take the tomatoes out of the hot water and add to the pan with the cold water. With the sudden cooling, the tomato skin separates and they will be easier to peel.

3

Take the bread and cut into small pieces and put in a pan.

4

Peel the tomatoes, cut them into pieces and add them to the bread. Add half a teaspoon of salt (this helps the tomatoes to soften and the bread absorbs the juice).

5

If the bread is very hard, let it absorb the tomatoes for 30 minutes. Cut the garlic into pieces and add it to the bread and tomato. My advice is to only add half, you can add more later.

6

Peel the garlic and as we are going to use it raw, remove the centre. Cut the garlic into pieces and add it to the bread and tomato. My advice is to only add half, you can add more later.

7

Add the olive oil and blend until very smooth. Salt to taste. If you like a strong tasting Salmorejo, add more garlic. Turn up the setting so everything mixes well.

8

Finally put it in the fridge and serve chilled. Serve with sliced or chopped aubergines on top.

Almagro Aubergine on a bed of Salmorejo
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