A typical Andalusian tapa, this dish originally from Cordoba, can be found all over Spain in various guises. Don’t let the fact that the aubergine is deep-fried put you off. The slices of aubergine are lightly coated in flour, fried in olive oil until golden and then drizzled with sweet and sticky palm honey from las Canarias. Not only is it easy to prepare, but the soft subtle flavour of the aubergine together with the crispy coating and the sticky honey make this a delicious way to enjoy aubergines. Although we’ve used palm honey here, you can also use cane honey.
PrintCrispy Deep-Fried Aubergine Slices with Palm Honey
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Cuisine: Vegetarian
Scale
Ingredients
- 1 large aubergine
- sea salt
- 200g plain flour
- 350 ml olive oil
- 3 tsp palm honey
Instructions
- Peel your aubergine and then cut into strips.
- Arrange on a plate, add salt and then leave for about 10 minutes. This helps drain some of the water from the aubergine, that way the slices will absorbe less oil and will be more crunchy and less oily.
- Dip your strips into the flour and then fry in hot oil until they are golden brown.
- Arrange again on your plate, drizzle with palm honey and serve immediately.
