Teresa's Recipes
Berenjenas a La Mahonesa
Berenjenas a la Mahonesa is a delightful Spanish dish that showcases the rich flavors of fried eggplant paired with a luscious garlic mayonnaise. Originating from the Mediterranean, this dish embodies the heart of Spanish cuisine, where simple ingredients are transformed into a gastronomic delight. The crispy texture of the eggplant combined with the creamy, tangy sauce makes it an irresistible appetizer or side dish. Perfect for sharing, this dish captures the essence of communal dining in Spain.
Ingredients
- 2 medium, sliced into 1/4-inch thick rounds Eggplants
- 1 cup All-purpose flour
- 1 teaspoon (divided) Salt
- 2, beaten Eggs
- for frying Vegetable oil
- 1/2 cup Mayonnaise
- 2 cloves, minced Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 18g
- Carbs: 22g
- Protein: 6g
- Sodium: 450mg
- Sugar: 3g
Instructions
- Prepare the eggplants by slicing them into 1/4-inch thick rounds and sprinkling with 1/2 teaspoon of salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
- In a shallow dish, place the flour and season it with the remaining 1/2 teaspoon of salt.
- In another shallow dish, beat the eggs until well combined.
- Dredge each eggplant slice in the seasoned flour, shaking off any excess, and then dip into the beaten eggs, ensuring they are fully coated.
- In a large skillet, heat vegetable oil over medium heat until shimmering. You will need enough oil to cover the bottom of the skillet.
- Fry the eggplant slices in batches, cooking for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
- Once fried, remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- In a small bowl, prepare the garlic mayonnaise by mixing together the minced garlic, mayonnaise, lemon juice, and a pinch of salt. Adjust the seasoning to taste.
- Serve the crispy fried eggplant slices with the garlic mayonnaise on the side for dipping. Garnish with freshly chopped parsley before serving.
Tips
- For a spicier twist, add a pinch of cayenne pepper to the garlic mayonnaise.
- Feel free to experiment with different herbs, such as dill or chives, in the garlic mayonnaise for a unique flavor profile.
- If you want a lighter version, consider baking the eggplant slices instead of frying them. Just brush them with a little oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.