Berenjenas Fritas con Miel Vegetables
INTRO
- 2-3 small eggplants
- Milk to cover
- 1 tbsp Salt
- 2 tsp Pepper
- Flour
- Olive Oil an inch or two for frying
- Honey or molasses to drizzle on top
- 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.