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Eggplant is one of the many vegetables the Moors introduced to Spain. This hearty and enticing dish of eggplant, shrimp, and flavorful serrano ham is from one of the finest restaurants in Murcia, Spain. Serve it as a side dish, appetizer, or light lunch entrée.
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Original reipce makes 2 dozen Change Servings
GREASE 8-inch-square baking pan or broiler-proof dish.
SPRINKLE eggplant slices with salt and dust with flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels. Arrange eggplant in overlapping lengthwise rows in prepared baking pan. Keep warm.
HEAT remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.
TOP eggplant with shrimp and ham. Strain sauce over shrimp and ham. Sprinkle with cheese. Broil for about 4 to 5 minutes or until golden.
|Calories from Fat||100|
|Total Fat 11g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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