In Córdoba and Malaga, in southern Spain, this dish of sweetened eggplant is a classic. The light coating of batter keeps the frying easy, and the crispy results are hard to resist.
Aubergines with Honey (Berenjenas Fritas con Miel)
Deep fried, crisp and syrupy, these sweet and savory fried eggplant pieces are ideal for a tapas night at home.
- 1 aubergine eggplant
- 1 1/4 cups whole milk
- 2 tbsp dark muscovado sugar
- 2 tbsp honey
- 1 egg yolk
- 1 tbsp lager
- 2 tbsp plain all-purpose flour
- 1 tsp sea salt
- 1 3/4 cups sunflower oil for deep-frying
- Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons... it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and set aside for at least 30 minutes. This will remove any sourness from the aubergine.
- Melt the muscovado and honey together in a small pan over a low heat for 5 minutes. It doesn’t need cooking, just melting.
- Meanwhile, beat the egg yolk in a clean mixing bowl until it is soft and airy. Add the beer (I just gave you a reason to drink the rest) and flour, stirring with a whisk to make sure it is all properly mixed. Leave to rest for 15 minutes and then add the salt and stir until it is well combined with the mixture.
- Heat the oil in a tall-sided pan over a medium-high heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C (360°F). The oil should not be too hot or smoking.
- Drain the aubergine and coat it with the batter mixture. Deep-fry in batches, perhaps 3 or 4 batons at a time, until they have a nice golden color, and then drain on kitchen paper.
- Serve the aubergine batons with a good drizzle of the muscovado honey over the top.
Recipe used with permission from Spanish Made Simple by Omar Allibhoy, photos by Martin Poole.