Fried Eggplant with Honey (Berenjenas Fritas con Miel)

Method9 steps

1. 1

   Step 1: Wash and dry the 2–3 small eggplants. Leave the skins on and cut into matchsticks of similar size.

   Uses 2–3 small eggplants · Water, as needed to wash the eggplants

2. 2

   Step 2: Put the eggplant pieces in a bowl and cover with milk. Add one pinch from the salt allowance. Cover and soak in the refrigerator for at least 30 minutes, preferably 1 hour.

   Refrigerated milk soak · 30 minUses Cut eggplant pieces · Milk, enough to cover the eggplant · 1 pinch from the salt allowance for the milk soak

3. 3

   Step 3: Drain and discard the soaking milk, then pat the eggplant thoroughly dry with paper towels.

   Uses All eggplant pieces drained from the discarded milk soak

4. 4

   Step 4: Put enough flour to lightly coat the eggplant into a bowl. If desired, season it to taste with salt from the remaining allowance and the 2 tsp black pepper. Lightly coat the dry eggplant pieces and shake off excess flour. Keep the coated pieces cold while the oil heats; discard leftover used coating flour.

   Uses Dry soaked eggplant pieces · All-purpose flour, enough to lightly coat the eggplant · Salt from the remaining allowance, to taste if desired in the coating · 2 tsp black pepper, only if seasoning the flour

5. 5

   Step 5: Pour olive oil into a suitable heavy pan to a depth of 1–2 inches. Heat to 350–375°F (about 177–190°C), watching the oil and keeping it below smoking.

   Uses Good-quality olive oil, enough for a 1–2-inch depth in the frying pan

6. 6

   Step 6: Fry the coated eggplant in uncrowded batches, turning to brown both sides. Cook until the coating is golden and the eggplant is tender. Let the oil regain its frying temperature between batches and keep waiting eggplant cold.

   Uses A batch of coated eggplant pieces, excluding discarded coating flour; repeat for the remaining pieces · Hot olive-oil frying medium

7. 7

   Step 7: Lift each cooked batch from the oil and drain on paper towels. Season the fried eggplant with a pinch from the remaining salt allowance.

   Uses Cooked eggplant lifted from the frying medium · 1 pinch from the remaining salt allowance for finishing

8. 8

   Step 8: Drizzle the fried eggplant with honey to taste and serve immediately. Salmorejo can be offered separately as an optional dipping sauce.

   Uses Drained salted fried eggplant · Honey, as needed for drizzling

9. 9

   Step 9: The eggplant is best freshly fried. Cool any leftovers promptly, refrigerate in an airtight container at 4°C/40°F or below, and use within 2 days. Reheat in a hot oven until hot through.

   Uses Only any leftover served eggplant