Arriving a a tiny dessert town in the north of Spain, called Ocenilla. Sylvia and Jorge cooked us a practically obligated Spanish dish, a portion of berenjas fritas con miel decaña.
This recipe is even more special because it has a ‘grandma secret’…. make the batter wit beer. It turns out that your eggplant doesn’t get soaked with fat from the olive oil!
It’s a real tasty pleasure, a lip-smacking blend from extra vergine olive oil, sweet honey and crispyness.
- 1 large eggplant
- 1 cayenne pepper, take out the seeds..!
- 1-2 tsp salt
- 1 cup extra virgin olive oil for frying
- 1 cup chickpea flour
- 2-3 oz “miel de cana”
Mix beer, flour, cayenne, and salt in a bowl. Dip eggplant into batter and leave it for 30 minutes. Fry until golden brown, about 2/3 minutes; turn and cook until golden brown. Transfer eggplants to a paper towel-lined plate to drain. And then add the honey on top before serving. Extremely tasty!