SEASONAL SPANISH RECIPE: Crispy Fried Eggplant with Honey
Aubergine / Eggplant / Berenjena – which is in season in Spain between Might – November is a flexible vegetable and that is low in energy and sodium, and is a superb supply of dietary fibre, potassium, and B nutritional vitamins.
Crispy fried eggplant with honey is a well-liked tapas all through Andalusia in southern Spain and one of many few vegetarian tapas. Recognized domestically as berenjenas fritas con miel, it’s each candy and savoury on the identical time.
Components
2-3 small eggplants
Milk
Salt
Pepper
Flour
Olive Oil
Honey or molasses
Directions
1. Reduce the eggplant in spherical slices or in matchsticks, relying in your desire.
2. In a big bowl, cowl the eggplant with milk and add a pinch of salt. Enable the eggplant to soak for about an hour (that is to attract out any bitterness).
3. Drain the eggplant and coat the slices in seasoned flour.
4. Fry the slices in a deep, heavy pan with ample olive oil. Make sure the oil could be very sizzling earlier than including the slices and fry in batches as to not overcrowd the pan.
5. Take away the eggplant and drain on some paper towel. Season with a pinch of salt. Drizzle with honey or molasses earlier than serving.
