A typical dish from Granada and Malaga areas of Andalucia, it is quick, easy and inexpensive to prepare. Slice, flour and fry eggplant rounds. Drizzle molasses over the top and serve.
* 1 large eggplant * 1-2 tsp salt * 1 cup (216 gr) virgin olive oil for frying * 1 cup (125 gr) unbleached white flour * 2-3 oz (60-80 gr) "miel de cana" (molasses or honey)
Preparation:
Molasses in Spanish is called Miel de Cana, or literally "sugar cane honey," and is very typical of the regions of Granada and Malaga, where this recipe originated. If miel de cana is not available in your area, you can substitute molasses, or your favorite honey.
Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick (3 mm).
Place the slices on a large cookie sheet or platter. Lightly salt the eggplant. Turn over and lightly salt the other side. Allow to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.
Pour olive oil into a medium frying pan and heat on medium-high heat. Pour the flour onto a large dinner plate and place near the stove. When oil is hot enough, dredge slices of eggplant in the flour on both sides, using tongs. Shake off excess flour, then fry in oil, turning when bottom begins to turn a golden color.
Remove the eggplant slices from the oil and place on paper towels to absorb excess oil.
When all slices have been fried, arrange them on a serving plate and drizzle molasses or honey over the top.
A typical dish from Granada and Malaga areas of Andalucia, it is quick, easy and inexpensive to prepare. Slice, flour and fry eggplant rounds. Drizzle molasses over the top and serve.
ReplyDeletePrep Time: 5 minutes
Cook Time: 15 minutes
Salt Soak: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 Servings
Ingredients:
* 1 large eggplant
* 1-2 tsp salt
* 1 cup (216 gr) virgin olive oil for frying
* 1 cup (125 gr) unbleached white flour
* 2-3 oz (60-80 gr) "miel de cana" (molasses or honey)
Preparation:
Molasses in Spanish is called Miel de Cana, or literally "sugar cane honey," and is very typical of the regions of Granada and Malaga, where this recipe originated. If miel de cana is not available in your area, you can substitute molasses, or your favorite honey.
Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick (3 mm).
Place the slices on a large cookie sheet or platter. Lightly salt the eggplant. Turn over and lightly salt the other side. Allow to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.
Pour olive oil into a medium frying pan and heat on medium-high heat. Pour the flour onto a large dinner plate and place near the stove. When oil is hot enough, dredge slices of eggplant in the flour on both sides, using tongs. Shake off excess flour, then fry in oil, turning when bottom begins to turn a golden color.
Remove the eggplant slices from the oil and place on paper towels to absorb excess oil.
When all slices have been fried, arrange them on a serving plate and drizzle molasses or honey over the top.