Berenjenas Fritas con Miel: Crispy Fried Eggplant with Honey

A classic Spanish tapa featuring crispy fried eggplant drizzled with sweet honey and a touch of sea salt. This vegetarian delight is a perfect balance of sweet and savory.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.77/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1largeEggplant(Choose a firm, unblemished eggplant)

£1.50

0.5cupAll-Purpose Flour(Can substitute with chickpea flour for a gluten-free option)

£0.10

0.3cupCornstarch(For extra crispiness)

£0.15

1teaspoonSalt(Plus more for sprinkling)

£0.01

0.3teaspoonBlack Pepper(Optional)

£0.02

2cupsOlive Oil(For frying, use a neutral-tasting oil with a high smoke point)

£4.50

4tablespoonsHoney(Adjust to your sweetness preference)

£0.75

to tasteSea Salt(For sprinkling)

£0.01

0.3cupSparkling Water(Adds airiness to the batter, optional)

£0.05

Total Cost

£7.09

£1.77 per serving

Instructions

1.
Prepare the Eggplant: Wash and trim the eggplant. Slice it crosswise into 1/4-inch thick rounds. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 30 minutes. This helps to draw out excess moisture and reduces bitterness. Rinse the eggplant thoroughly and pat completely dry with paper towels.
2.
Prepare the Frying Oil: Pour the olive oil into a deep fryer or a large, deep pan. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. Do not overcrowd the pan.
3.
Prepare the Batter: In a bowl, combine the all-purpose flour, cornstarch, 1 teaspoon of salt, and black pepper (if using). Whisk to combine. If using sparkling water, whisk it into the dry ingredients until just combined. The batter should be light and slightly runny.
4.
Fry the Eggplant: Working in batches, dip each eggplant slice into the batter, ensuring it's fully coated. Carefully lower the eggplant slices into the hot oil.
5.
Cook until Golden: Fry the eggplant slices for 3-4 minutes per side, or until they are golden brown and crispy. Be careful not to burn them. Remove the fried eggplant slices with a slotted spoon and place them on paper towels to drain excess oil.
6.
Assemble and Serve: Arrange the fried eggplant slices on a serving platter. Drizzle generously with honey and sprinkle with sea salt. Serve immediately for the best crispy texture.

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My Notes

Nutrition Information

Nutrition per serving (250g)

620 kcal / 2594 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

25 g

28% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Salting the eggplant beforehand is crucial for removing excess moisture and preventing soggy fried eggplant.

Ensure the oil is hot enough before frying. This will help the eggplant slices to crisp up quickly.

Don't overcrowd the pan. Fry the eggplant in batches to maintain the oil temperature and prevent the eggplant from steaming.

For an extra crispy batter, use ice-cold sparkling water and mix it in just before frying.

Serve immediately after frying to enjoy the best crispy texture. The honey will soften the eggplant over time.

Cooking Equipment

Deep fryer or large, deep pan

Slotted spoon

Paper towels

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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