Berenjenas con Miel
A traditional dish from Spain that uses eggplant in very unique way. Many dishes tend to use eggplant in rich tomato sauces however, in this recipe the veggie is highlighted for it’s creamy starchy texture.
Eggplant and honey is a delicious treat if you are a fan of sweet of savory flavors. Essentially we are making eggplant chips drizzled with silky honey! Addicting and filling this is a great appetizer to have with cocktails or before dinner. One of my favs!
Ingredients
- 1 eggplant
- 2 cups of whole milk
- 1 cup vegetable oil
- 1 cup all purpose flour
- honey
- salt
- frying pan
- tongs
- cutting board
- French knife
- 2 medium bowls
Preparation
- Peel eggplant and cut in half length wise.
- Thinly slice eggplant about 1/4 inch ( chip size)
- Place all slices into a bowl and pour the milk over it ( eggplant should be covered completely) this eliminates bitterness that eggplants release.
- Let sit in refrigerator for minimum 2 hours.
- Drain and dry off slices so that they are dry to the touch
- Turn on heat and heat oil to smoking point
- Dredge slices in flour, shake off excess
- Fry only about 5 to 8 at a time depending on how large your frying pan is for about 4 minutes
- Remove when golden brown
- Place on draining rack or plate with paper towels
- While warm, top with finishing salt and drizzle of honey
Everything tastes good fried..
I hope you check out this recipe and give this fried eggplant with honey a chance! Especially if you are looking for an interesting appetizer to have with drinks.
If you would like to learn more about seasonal eating and how it can benefit you contact us today and chat with Chef Mayari on creating a prepared meal plan that works for you.