Berenjena Con Miel Recipe
Fried eggplant with Honey
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Wash the eggplants and cut them into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices and pat them dry with paper towels.
- 2
Set Up Breading Station
In one shallow bowl, place the all-purpose flour mixed with salt and black pepper. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs.
Frying
- 3
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot but not smoking.
- 4
Bread the Eggplant Slices
Dredge each eggplant slice in the flour mixture, shaking off any excess. Dip in the beaten eggs, allowing any excess to drip off, and then coat with breadcrumbs.
- 5
Fry the Eggplant
Carefully place the breaded eggplant slices in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serving
- 6
Drizzle with Honey
Arrange the fried eggplant slices on a serving plate and drizzle generously with honey before serving.
- 7
Enjoy!
Serve warm as a delightful appetizer or side dish.