Berenjenas fritas con miel de caña


My absolutely favourite tapas here in Spain. A quick dish to do and it’s a nice plate to serve as nibbles before a lunch or dinner.

Deep-fried eggplant with sugar cane honey

2 thin sliced eggplant

Flour

Oil to fry in

Cane honey (black honey)

Heat the oil. Turn the eggplant slices well into the flour and shake off excess flour. Put the slices in the oil one by one. Turn them around so they get even color.

Take them up and let them quickly run off on a household paper. Put on a plate and swirl over with the honey. Serve immediately.

Friterade aubergine med sockerrörs honung

2 tunt skivade aubergine

Mjöl

Olja att fritera i

Sockerrörs honung (svart honung)

Hetta upp oljan. Vänd aubergine skivorna väl i mjölet och skaka av överflödig mjöl. Lägg skivorna i oljan en och en. Vänd på dom så de får jämn färg.

Ta upp dom och låt de snabbt få rinna av på ett hushålls papper. Lägg på en tallrik och ringla över med honungen. Serveras genast.

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