Bocadillo de Calamares (Vegetarian Version)

Bocadillo de Calamares is a classic Spanish sandwich typically made with fried calamari. This vegetarian version uses crispy battered eggplant slices to mimic the texture and flavor, served in a fresh baguette with a zesty garlic aioli.

Ingredients

• Eggplant - 1 medium
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Ground black pepper - 1/2 teaspoon
• Water - 150 ml (cold)
• Breadcrumbs - 100 grams
• Vegetable oil - 500 ml (for frying)
• Baguette - 1 large
• Garlic - 2 cloves (minced)
• Mayonnaise - 100 grams
• Lemon juice - 1 tablespoon
• Fresh parsley - 1 tablespoon (chopped)

Steps

1. Slice the eggplant into 1/2 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture and bitterness.
2. In a bowl, mix flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until you have a smooth batter.
3. Rinse the eggplant slices under cold water, then pat them dry with paper towels.
4. Dip each eggplant slice into the batter, then coat it with breadcrumbs, pressing gently to ensure they stick.
5. In a large frying pan, heat the vegetable oil over medium-high heat until hot. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. In a small bowl, combine the minced garlic, mayonnaise, lemon juice, and chopped parsley to make the garlic aioli.
7. Slice the baguette in half lengthwise and spread a generous amount of garlic aioli on both sides.
8. Layer the crispy fried eggplant slices inside the baguette, close it up, and serve immediately.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 5 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber from eggplant, promoting digestive health.
• Contains healthy fats from the frying oil, providing energy.

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