Berenjenas al Estilo Almeriense

Berenjenas al Estilo Almeriense is a delightful vegan Spanish appetizer featuring crispy fried eggplant slices, seasoned with a hint of garlic and paprika, served with a tangy tomato sauce. This dish captures the essence of Andalusian cuisine, making it a perfect starter for any meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• All-purpose flour - 50g
• Olive oil - 100ml (for frying)
• Garlic - 2 cloves, minced
• Smoked paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon (optional)
• Tomato sauce - 200g
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Slice the eggplant into 1/2 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture and bitterness.
2. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
3. In a shallow dish, place the all-purpose flour. Dredge each eggplant slice in the flour, shaking off any excess.
4. In a large frying pan, heat the olive oil over medium-high heat. Once hot, carefully add the floured eggplant slices in batches, frying until golden brown on each side, about 3-4 minutes per side.
5. Remove the fried eggplant and place on a paper towel-lined plate to drain excess oil.
6. In a small saucepan, heat the tomato sauce over low heat. Stir in the minced garlic, smoked paprika, and cayenne pepper (if using), and simmer for 5 minutes to combine the flavors.
7. Serve the crispy eggplant slices warm, drizzled with the seasoned tomato sauce and garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly nasunin found in eggplants, which helps protect cells from damage.
• High in fiber, promoting digestive health and aiding in weight management.

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