Fried aubergines with palm honey recipe
Fried aubergines with honey are part of Andalusian gastronomy and after my trip to Granada I have decided to prepare the Canarian version of this dish. Traditionally, cane syrup is used, and there are also several options to substitute honey, for example, agave syrup and maple syrup, and with both honey- battered eggplants are exquisite. But the option that I like the most is with Canarian palm honey, which has a delicious flavor with a touch of caramel. The fried aubergines with palm honey that I share are an excellent starter, they are crispy on the outside, soft on the inside and not greasy despite being fried.
Ingredients to make fried aubergines with palm honey:
- 1 large eggplant
- 1 teaspoon salt
- ½ cup of wheat flour (70 grams)
- Oil for frying
- 1 splash of palm honey
How to make fried aubergines with palm honey:
Wash the eggplant and cut off the ends. Cut the eggplant into thick slices and then each slice into thick sticks.
Place the aubergines in a colander, add the salt, mix and let the aubergines release the water for half an hour.
After 30 minutes, wrap the aubergine sticks in absorbent kitchen paper and remove any remaining water by squeezing with your hands.
In a large bowl place the flour and on the other hand heat a pan with plenty of oil. Pass the aubergine sticks in the flour and fry them in hot oil until golden brown.
Remove the crispy fried aubergines with a colander from the pan and place them on absorbent kitchen paper to remove excess oil.
Place the fried aubergines on a plate or tray and pour a generous stream of palm syrup on top. And now you have this tasty dish ready.
