FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)
These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
Provided by Lauren Aloise
Categories Appetizer Tapa Tapas/ Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Cut the eggplant in round slices or in matchsticks, depending on your preference.
- 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).
- Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
- Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
- Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.
Nutrition Facts : Calories 128.16 kcal, Carbohydrate 23.43 g, Protein 2.63 g, Fat 4.15 g, SaturatedFat 0.69 g, Cholesterol 0.61 mg, Sodium 1752.01 mg, Fiber 7.16 g, Sugar 17.02 g, ServingSize 1 serving
FRIED EGGPLANT- BERENJENA FRITA
Steps:
- In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency. At this point, you can salt and pepper the batter to your desired seasoning level. Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked. Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time. Best when eaten immediately.
BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h45m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
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