Spanish Eggplant Fries with Honey | Berenjenas de la Abuela Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories and has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing a neutral flavor.

Wash and pat dry the eggplant.

Cut the eggplant into diagonal slices that are half an inch thick (about 1.25 cm).

Season the eggplant slices heavily with sea salt on both sides.

Transfer the salted eggplant slices into a colander and let them sit for exactly 30 minutes.

In a large bowl, crack in one cage free organic egg and add 1/4 teaspoon of fine sea salt; whisk until well mixed.

Measure out 3/4 cup of room temperature beer (200 milliliters) and add it to the bowl with the egg; whisk together until well combined.

Gradually add in 1 cup of all-purpose flour (120 grams) while whisking to avoid lumps, until you have a light and creamy batter.

Rinse the eggplant slices under cold running water to remove excess salt and pat them dry completely.

Slice the eggplant into half inch pieces (1.25 cm) to create fries and season with sea salt and black pepper on one side.

Heat a large fry pan over medium heat and add 1/2 cup of extra virgin olive oil (120 milliliters).

Coat the eggplant fries in the batter, ensuring each piece is evenly coated.

Once the oil is heated (after about 5 minutes), add the eggplant fries to the pan, shaking off excess batter, and ensure they are in a single layer.

After 3 minutes, flip the eggplant fries to fry the other side.

After a total of 6 minutes (3 minutes per side), remove the eggplant fries from the pan, shaking off excess oil, and transfer to a dish lined with paper towels.

Continue frying the remaining eggplant fries using the same method until all are cooked.

Transfer the fried eggplant fries to a serving dish, drizzle generously with honey, and sprinkle with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens