Berenjenas Fritas
Berenjenas Fritas, or fried eggplants, stands as a splendid representation of the simplicity and depth found in Spanish cuisine. Discovered during a memorable travel experience, this dish highlights the use of minimal ingredients—eggplants, flour, and honey—to achieve a balance of textures and flavors that resonate with the essence of Spanish cooking. The process of thinly slicing the eggplants, lightly coating them with flour, and then frying them results in a dish that offers a crispy exterior and tender interior, accentuated by a drizzle of honey for a hint of sweetness. This culinary venture not only allowed me to explore the rich tapestry of flavors that define Spanish gastronomy but also inspired me to master and share this recipe. Berenjenas Fritas embodies a form of culinary artistry that turns simple ingredients into an experience of gustatory delight, making it a cherished recipe to introduce to others who wish to taste the heritage of Spain.
Equipment
- 1 pan
Ingredients
- Olive Oil
- Honey
- 2 teaspoon Pepper
- Flour
- Milk to cover
- 1 tablespoon salt
- 2-3 small eggplants
Instructions
- Based on your choice, cut the eggplant into round slices or toothpicks.
- Sprinkle the eggplant with water and a sprinkle of salt in a large mixing bowl. Enable an hour of soaking time for the eggplant.
- Drain the eggplant slices and cover them in flour, seasoning with salt and pepper if preferred.
- In a large, heavy pan with plenty of olive oil, fry the pieces.
- Dry the eggplant on paper towels after removing it from the pan.
- Add a sprinkle of salt to taste. Before serving, sprinkle with sugar or molasses.