Eggplant is a versatile vegetable that lends itself to endless preparations, and one of the most delicious and surprising is the recipe for eggplants with honey. This dish, originally from Andalusia (Spain), combines the softness and creamy texture of fried eggplant with the intense sweetness of cane honey, creating a contrast of flavors that conquers anyone. It is ideal as an appetizer, tapa, or side dish, and it is perfect for those looking for a vegetarian option full of character.
The key to this recipe lies in the batter and frying: the eggplant strips or slices are floured and fried in extra virgin olive oil at high heat, achieving a crispy, golden exterior that barely absorbs oil. Then they are bathed in threads of cane honey and a touch of flaky salt, which enhances the sweet and salty nuances. Although the classic version uses cane honey, you can experiment with other honeys or syrups such as agave. It is served hot, freshly made, to enjoy its texture and aroma in all its splendor.
Prep
20 min
Cook
15 min
Servings
2
Calories
300 kcal
Wash the eggplants and cut them into strips (you don't need to peel them) or into slices if you want.
Put them in a bowl of water and salt for 15 minutes, drain and dry with paper napkins.
Place the flour in a bowl and flour the eggplant strips or slices.
Fry in hot extra virgin olive oil.
It is important that the oil is very hot so that the eggplants are cooked without absorbing the fatty matter.
However, you should not smoke.
Once the eggplants are golden brown, remove them with a slotted spoon and place them on kitchen paper to remove excess oil.
Serve the eggplants on a platter or on a plate and top with a few threads of cane honey and flaky salt.
Once the eggplants with honey are ready, all that remains is to eat them before they cool down.
