Acerca de la Receta
Transport your taste buds to the vibrant streets of Andalusia with our irresistible 'Berenjenas rebozadas con miel' – a beloved Spanish classic that marries the best of crispy and sweet flavors. This delightful dish features tender eggplant slices, coated in a golden and crunchy batter, before being drizzled with luscious Spanish honey. The result is a mouthwatering combination of textures and tastes that captivate the senses. Simple to prepare and rich in cultural heritage, this traditional recipe is perfect for sharing with loved ones or impressing guests at any gathering. Get ready to savor the essence of Spain with every delectable bite!
Ingredientes
1 large eggplant (about 1 pound)
Salt
2 cups breadcrumbs
Olive oil (for frying)
1/2 cup all-purpose flour or cornstarch
2 large eggsHoney (preferably Spanish or any high-quality honey) for drizzling
Optional garnish: Sesame seeds and fresh parsley
Preparación
Prep the Eggplant:Wash the eggplant thoroughly and slice it into thin rounds, about 1/4 inch (0.6 cm) thick.Place the eggplant slices in a bowl of water and sprinkle them with salt. Allow them to sit for about 15-20 minutes to remove any bitterness.
Prepare the Eggplant for Frying:In separate plates, set up a dredging station. Whisk the eggs in a large mixing bowl. On one plate, place the flour or cornstarch, and on another plate, place the breadcrumbs.Take each eggplant slice and coat it first with flour or cornstarch, then dip it in the whisked eggs, and finally, cover it with breadcrumbs. Set aside the coated slices.
Fry the Eggplant:In a large frying pan or skillet, add enough olive oil to generously cover the bottom of the pan (about 1/4 inch or 0.6 cm deep).Heat the oil over medium-high heat until it reaches around 350°F (175°C).Carefully place the battered eggplant slices into the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.Fry the eggplant slices for about 2-3 minutes per side or until they become golden brown and crispy.Once fried, transfer the eggplant slices to a plate lined with paper towels to absorb any excess oil.
Drizzle with Honey:Arrange the fried eggplant slices on a serving platter.Drizzle a generous amount of honey over the top of the fried eggplant, adjusting to your desired level of sweetness.
Optional Garnish:If desired, sprinkle sesame seeds and fresh parsley over the top for added flavor and presentation.
Serve and Enjoy:Berenjenas rebozadas con miel are best enjoyed warm, so serve them promptly.These crispy and sweet battered eggplant slices make a delightful appetizer or a delicious tapa for a Spanish-inspired meal.