← All menus Flavours and regions · An aperitif to share Andalusian tapas flavours Creamy salmorejo and freshly fried aubergine with cane molasses: two Andalusian flavours for a shared aperitif. This is a tapas selection, not a full three-course meal.
2 dishes 55 min hands-on 120 min until serving*
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How to organise your cooking Make the salmorejo first and chill it in the fridge. The suggested 120 minutes includes some cooling time; you can also make it ahead. Prepare the hard-boiled egg and ham garnish as the salmorejo recipe explains and keep them refrigerated until serving. Slice the aubergines and leave them with salt for the stated 20–30 minutes. Rinse briefly and dry thoroughly before coating with flour. Serve the salmorejo in small glasses. Fry the aubergines in batches just before eating and drizzle with cane molasses at the end to keep the coating crisp. A tip for your table Do not fry the aubergines too far ahead, or they will lose their crispness. The salmorejo recipe serves six; adjust the shopping quantities for four or save the extra. This menu contains egg and ham, so it is not vegetarian.
* Times are estimates for the full menu and may change with equipment, experience and quantity.
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