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FRIED EGGPLANT WITH HONEY
20 mins – Serves 4 people
A typical dish from Granada and Málaga areas of Andalucia
At least a bottle of Red For Tapas Organic
1 large eggplant
1 to 2 tsp. salt
1 c. (216 g) virgin olive oil for frying
1 c. (125 g) unbleached white flour
2 to 3 oz. (60 to 80 g) honey
Rinse the eggplant well and dry it with a towel. Slice the eggplant into rounds approximately 3 mm thick.
Place the slices on a large platter. Lightly salt the eggplant slices in both sides. Allow the eggplant to sit for one hour to draw the moisture. Pat the eggplant dry with a paper towel.
Pour olive oil into a medium frying pan and heat on medium-high heat.
Pour the flour onto a large plate and place near the stove. When the oil is hot enough, dredge slices of eggplant in the flour on both sides. Shake off excess flour and fry in oil, turning when begins to turn a golden color.
Remove the eggplant slices from the oil and place on paper towels to absorb the excess oil.
When all slices have been fried, arrange them on a serving plate and drizzle honey or molasses over the top of them.