Fried Eggplant With Honey Spanish Food

FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)

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.

FRIED EGGPLANT WITH HONEY (SPANISH)

Steps:

• 1. Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick. 2. Lay the rounds on a large baking sheet and sprinkle them with salt. Flip them over and lightly salt the other side. Then allow the eggplant to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel. 3. In a medium frying pan, pour olive oil and heat on medium-high. Keep a plate next to the stovetop and cover it with flour. 4. Once the oil has heated up, coat slices of eggplant in the flour on both sides. Shake off excess flour, then fry in oil. Flip over the slices once the bottom begins to look golden-brown. 5. After both sides are cooked, remove eggplant slices from the oil and place on paper towels to absorb excess oil. 6. Arrange eggplant on a serving platter and drizzle with honey or molasses. Enjoy

SPANISH EGGPLANT FRIES WITH HONEY | BERENJENAS DE LA ABUELA

Steps:

• Cut the eggplant into 1/2 inch (1.25 cm) thick diagonal slices, season the slices of eggplant generously with sea salt on both sides, add the the slices of eggplant into a colander and let them sit for 30 minutes
• Meanwhile, crack one egg into a large bowl, season with 1/4 tsp (1.5 grams) sea salt and whisk together until well mixed, then add in 3/4 cup beer at room temperature and whisk together, then slowly add in 1 cup all purpose flour as you continue to whisk, once all the flour has been added and you end up with a light creamy batter with no lumps, set it aside
• After 30 minutes, rinse the slices of eggplant to remove the salt, then pat each one completely dry, cut each slice into 1/2 inch (1.25 cm) thick slices to end up with your fries, then place them in a single layer and season with sea salt & black pepper
• Heat a large fry pan with a medium heat and add in 1/2 cup extra virgin olive oil
• While the olive oil is heating, add the eggplant fries into the bowl with the reserved batter and mix together until each fry is evenly coated in the batter
• After heating the olive oil for 5 minutes, start adding the eggplant fries into the pan, making sure to shake off any excess batter and that they´re all in a single layer (cook in batches), after 3 minutes flip the fries to cook the other side, after a total cooking time of 6 minutes, remove them from the pan and transfer into a dish with paper towels, continue to cook in batches until they are all done
• Once all the eggplant fries are done, transfer them into a serving dish, drizzle a generous portion of honey over the fries and sprinkle with finely chopped parsley, enjoy!