One of our favorite places to have a glass of wine and a little something to eat in Valladolid is El Corcho (The Cork). It’s a small place, with a bar and a small kitchen and no tables for dining. You take your order and stand at shelves along the wall and eat. It’s a rare visit when we have the place to ourselves. El Corcho is famous for their fried cod and croquetas (like these). Among the other tapas they offer are these Delicias de Berenjena, an eggplant appetizer which features garlicky alioli and cod fish.
Delicias means delicacy or delight which is an apt description. This tapa features a round crouton spread with alioli and topped with a piece of cod followed by a slice of roasted red pepper. The whole thing is crowned with a round of perfectly battered and fried eggplant. It takes a few bites to eat it and when you’ve finished you’ll marvel at the chef who thought to put these elements together.
This eggplant appetizer will impress your guests
If you’re planning a dinner party these eggplant appetizers would make the ideal first course. They’re elegant and flavorful. Most important in terms of planning, the individual elements can be prepared ahead of time then assembled and reheated prior to serving. A medium sized eggplant will yield 6 to 8 rounds, depending upon the size.
Eggplant and cod combine to make an unusual #tapas. #flexitarianClick To TweetI battered and fried my eggplant but if you’d rather prepare it another way, feel free. Rick will often dredge eggplant in egg and seasoned bread crumbs and bake until crispy (about 20 minutes at 375°F/190°F).
Ingredients
- 1 medium eggplant sliced into 1/2" to 3/4" rounds
- 1 cup rice flour mixed with 3/4 cup water and seasoned to taste with salt, pepper and smoky paprika (or any tempura type batter you prefer)
- oil for frying
- 1 portion of cod or other white fish for every four servings
- 1 slice roasted red pepper per serving cut to size as needed
- alioli (aka aioli) your own or store bought
- 1 toasted crouton per serving I used whole grain bread
- chopped parsley for garnish
Instructions
- Cook the fish using any method you like. I seasoned mine with salt, pepper and a squeeze of lemon then baked it, but pan frying is certainly an option. Cut into smaller pieces for the portions.
- Mix up the rice flour with the water and seasonings, then heat enough oil for frying in a medium skillet.
- Dip the eggplant slices in the batter. The batter should be thick enough to stick to the slices.
- When the oil is hot, fry on both sides until the batter takes on a nice color, about 3 minutes per side. Drain on paper towels and season with salt and pepper if desired. Set aside.
- At this point, the eggplant and fish can be packed away until needed. I don't recommend doing this more than a half day ahead.
To serve
- Reheat the eggplant and fish as needed. I use a skillet because it's easy to overcook using the microwave or oven.
- Use a 3" cookie cutter or large drinking glass to cut one round crouton per serving. Dry toast them until they take on a nice color. Alternatively, brush with oil and toast.
- Arrange each crouton on a serving plate and spread a generous amount of alioli on the crouton and top with the cod, roasted pepper and eggplant.
- Garnish with chopped parsley.
Notes
Make it a tapas party:
I’ll have both sandwiches please! They look delicious! This will be a wonderful change of pace for lunch.
Americans tend to think of tapas for this type of food, but the Italians have their own tradition of snack and sandwiches, don’t they?
Oh my word do these look good! I think I could eat a whole plateful without a problem!
Make sure to leave room for dessert 🙂
I could eat Berenjenas every day of the week. And I could have this delicias too. I just need to find someone to cook them for me! 🙂
They’re definitely a bit fussy for one or two people. Worth it for a crowd. Maybe you’ll be able to persuade someone…good luck!
OMG….who wouldn’t love a nicely battered eggplant appetizer – Yummm! I love the combination of eggplant, fish and red-pepper – MUST be Delicious!
Don’t forget the alioli 🙂 You need something with a strong flavor to kind of tie everything together. Enjoy the week, Molly.
I love all the elements in this appetizer, together they sound absolutely wonderful!
Thanks Joy, we really enjoyed them 🙂
Wow, what a combination – I would never have thought to join all these elements together – but it sounds amazing!
I wouldn’t have thought about it either, kudos to the original chef!
I love the look and composition of this appetizer, especially that eggplant 🙂
Thank you! Please let me know if you try them 🙂
Oh yum! So fun to read about where you live. Spain is so pretty and different from my home. Love this appetizer! Pinned and yummed!
We’re really enjoying the lifestyle, thanks 🙂
This literally has everything that I love
I hope you give it a try, Kristen. It’s a bit fussy because of all the steps, but worth the end result.
wow Lydia this is such a lovely idea and very elegant. Love it and love the flavour combination.
Thanks! I had fun reverse engineering the recipe 🙂
Wow, this looks so delicious!!! totally my kind of appetizer! 🙂
How delicious is this, simple clean flavours marrying perfectly together:-)
Absolutely devine! I would prefer the roasted garlic rather than fresh. I have been known to eat an entire garlic bulb when it’s been roasted with olive oil and sea salt! No, I never worry about vampires! Question: You often mention this restaurant or that restaurant in Europe – are these places you have visited on your travels, or do you live over there?
Vickie, we’re retired and live in Valladolid in Spain. Thanks for asking 🙂