Berenjenas con Miel

Ultra-crispy eggplant slices with a tender heart. Sea salt crunches before the dark molasses coats the palate with a sweet, smoky note.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 226
• Protein: 6 g
• Carbs: 34 g
• Fat: 7 g

Ingredients

• 2 piece Eggplant (aubergine) ( sliced into 5mm rounds )
• 250 ml Whole milk ( for soaking )
• 100 g Wheat flour ( for coating )
• 500 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel ( for final seasoning )
• 3 tbsp Cane molasses ( for drizzling )

Instructions

1. Slicing the vegetables

   Slice the eggplants into 5mm rounds. Not too thin to keep some bite, not too thick to cook through quickly.

2. Milk soaking

   Submerge the slices in whole milk for 15 minutes. This removes bitterness and creates a barrier that prevents the eggplant from absorbing too much oil.

3. Flouring

   Drain the eggplants. Dredge them in wheat flour and tap each slice between your hands to remove the excess. The coating must be thin and even.

4. Frying

   Heat the sunflower oil. When it shimmers, drop the slices in without overlapping. The crust should become golden and stiff under the spatula.

5. Finishing

   Drain on paper towels. Place on a dish, sprinkle with fleur de sel, and generously drizzle with cane molasses.

Chef's tips

• Oil must be at 180°C; if not hot enough, the eggplant absorbs the fat and turns soggy.
• Never cover the dish after frying, the steam will soften the crust instantly.

Storage

Consume immediately. Fried food does not wait; it loses its crispness quickly.