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.
- 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.