Fried Eggplant Berenjena Frita Recipes

FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)

Steps:

• Cut the eggplant in round slices or in matchsticks, depending on your preference.
• In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
• Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
• Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
• Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.

FRIED EGGPLANT- BERENJENA FRITA

Steps:

• In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency. At this point, you can salt and pepper the batter to your desired seasoning level. Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked. Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time. Best when eaten immediately.