Berenjenas Fritas con Miel

Name: Berenjenas Fritas con Miel
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: Andalusisch (Spanje)
Ingredients: 2 medium Eggplants; 500 ml Milk; 1 tbsp, plus extra to taste Salt; 1 tsp Black pepper; 150 g Plain flour; for frying Olive oil; 3 tbsp Cane honey or mild honey

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Crisp Andalusian fried eggplant served with a thin drizzle of cane honey or mild honey for a salty-sweet tapa.

Serves: 4 people

Preparation time: 35 min

Ingredients

Eggplants – 2 medium
Milk – 500 ml
Salt – 1 tbsp, plus extra to taste
Black pepper – 1 tsp
Plain flour – 150 g
Olive oil – for frying
Cane honey or mild honey – 3 tbsp

Method

STEP 1
Cut the eggplants into thin rounds or sticks. Soak them in milk with the salt for about 20 minutes; this helps soften bitterness and keeps the flesh pale.

STEP 2
Drain the eggplant well and pat it dry. Moisture on the surface makes the coating heavy, so take a moment with kitchen paper.

STEP 3
Season the flour with black pepper. Coat the eggplant lightly and shake off every bit of excess flour.

STEP 4
Fry in hot olive oil in small batches until crisp and golden. Do not crowd the pan, or the eggplant will steam instead of fry.

STEP 5
Drain briefly, sprinkle with a little salt and drizzle with cane honey or mild honey just before serving.