Fried Eggplant with Cane Honey

Ingredients

• 1 medium eggplant - cut into thin slices
• 100 g all-purpose flour - for coating
• 1/2 tsp salt - to taste
• 1/4 tsp black pepper - for seasoning
• 200 ml olive oil - for frying
• 2 tbsp cane honey - to drizzle on top

Step-by-step instructions

1. Begin by slicing the eggplant into thin rounds (about 0.5 cm thick) and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture and bitterness.
2. Rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
3. In a shallow dish, combine the flour, salt, and black pepper. Dredge each eggplant slice in the flour mixture until fully coated.
4. Heat olive oil in a frying pan over medium heat. Once hot, fry the eggplant slices in batches for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fried eggplant and place them on a paper towel to absorb any excess oil. Serve warm, drizzled with cane honey.

Serving suggestion

Traditionally served as a tapa, these fried eggplant slices are best enjoyed warm with a generous drizzle of cane honey and can be paired with a light, crisp white wine or a refreshing gazpacho.

Nutrition per serving (estimated)

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