SEASONAL SPANISH RECIPE: Crispy Fried Eggplant with Honey

Aubergine / Eggplant / Berenjena – which is in season in Spain between May – November is a versatile vegetable and is low in calories and sodium, and is a great source of dietary fibre, potassium, and B vitamins.

Crispy fried eggplant with honey is a popular tapas throughout Andalusia in southern Spain and one of the few vegetarian tapas. Known locally as berenjenas fritas con miel, it’s both sweet and savoury at the same time.

Ingredients

2-3 small eggplants

Milk

Salt

Pepper

Flour

Olive Oil

Honey or molasses

Instructions

1. Cut the eggplant in round slices or in matchsticks, depending on your preference.

2. In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).

3. Drain the eggplant and coat the slices in seasoned flour.

4. Fry the slices in a deep, heavy pan with abundant olive oil. Ensure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan.

5. Remove the eggplant and drain on some paper towel. Season with a pinch of salt. Drizzle with honey or molasses before serving.