FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)
These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
Provided by Lauren Aloise
Categories Appetizer Tapa Tapas/ Starter
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128.16 kcal, Carbohydrate 23.43 g, Protein 2.63 g, Fat 4.15 g, SaturatedFat 0.69 g, Cholesterol 0.61 mg, Sodium 1752.01 mg, Fiber 7.16 g, Sugar 17.02 g, ServingSize 1 serving
FRIED EGGPLANT WITH HONEY-LEMON SYRUP RECIPE - (4.5/5)
Provided by á-5765
Number Of Ingredients 10
Steps:
- Place the eggplant slices on a baking sheet. Salt generously. After 15 minutes wash off the salt, turn over and salt the other side. After 15 minutes wash and pat dry the slices. Season with pepper. In a bowl, combine the honey, soy sauce, lemon zest and juice, and the larger portion of scallion greens. Spread the flour in a soup plate. In another bowl beat the eggs. In a third soup plate, combine the panko and scallion whites. Dip the eggplant slices in the flour, then egg, then breadcrumbs. Fill a large, high-sided skillet with ½-inch of oil, heat medium to 350º. Fry the eggplant in batches until golden, 2-3 minutes per side. Drain on paper-towel-lined plate. Optional: sprinkle with a little salt. Semi-stack the eggplants on a platter. Drizzle with the syrup. Garnish with remaining scallions.
FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS
Categories Vegetable Side Fry Mint Eggplant Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
- Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.
- Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
- Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.
PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA
For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.
Provided by Melissa Clark
Categories weekday, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
- Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
- Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
- When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
- Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.
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