European
Spain - Vegetarian
Berenjenas con Miel de Caña
Chef's Menu Description
Andalusia's addictive sweet-and-savory tapa: crisp-fried batons of fresh aubergine drizzled generously with dark, smoky Andalusian sugarcane molasses (miel de caña de Frigiliana).
Ingredients
- • 2 medium firm aubergines, cut into 1cm thick chips/batons
- • 200ml cold whole milk or sparkling water (for soaking)
- • 100g hard wheat flour or fine cornmeal
- • Olive oil for deep frying
- • 4 tbsp dark Andalusian sugarcane molasses (miel de caña), flaky sea salt
Preparation Steps
1
Phase 1
Soak the aubergine batons in cold milk or sparkling water for 20 minutes to eliminate bitterness and prevent excessive oil absorption. Drain thoroughly.
2
Phase 2
Toss batons in flour, shaking vigorously in a colander to ensure a very light, even coating.
3
Phase 3
Heat oil to 180°C. Fry aubergine batons in batches for 3-4 minutes until crisp, puffed, and golden. Drain on paper towels and sprinkle with flaky sea salt.
4
Phase 4
Transfer hot fried aubergines to a platter and drizzle artistically with rich dark sugarcane molasses. Serve immediately while crunchy.