Hello everyone! Welcome to Paulina Cocina. This time, we're going to cook a new recipe using eggplant , this noble and versatile food that we love, especially when presented in such a unique way. Today, we're making Eggplant with Honey .
If this is your first time, we recommend trying it at home, as it's guaranteed to be a success. Ideal for a tapas night , a cold dinner, or any occasion that calls for it. The flavor of this recipe will impress everyone, no matter what.
Eggplants with honey truly represent the simplicity and richness of Andalusian cuisine . With just a few ingredients and a few simple tricks, you can create a dish that combines textures, flavors, and sensations. Let's review all the tips and tricks for making this eggplants with honey recipe at home and treating yourself to a truly Andalusian treat.
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About Eggplants with Honey
This eggplant with honey recipe has the power to transport our senses to the streets of Andalusia, where the aroma of fried eggplant with honey fills the air. This simple yet powerful dish consists of fried eggplant slices drizzled with cane honey . A thicker, darker honey with a caramelized touch that gives it an unmistakable flavor.
The secret to making crispy honeyed eggplants like those found in Andalusian restaurants isn't just frying them well (although that certainly helps), but also taking a few steps to prepare the eggplants before adding them to the oil.
Don't worry, for that we have some key tricks that we will see later, but first, a little history to understand why these honeyed eggplants are so beloved .
The origin of the honeyed eggplant recipe
The eggplant arrived in Spain during the Arab occupation, and since then, it has become one of the protagonists of Mediterranean cuisine .
- The Arabs were the first to cultivate this vegetable in southern Spain, and they themselves introduced the custom of combining it with sweet flavors like honey.
Sugarcane honey is a natural sweetener obtained from sugarcane juice and has long been used in Andalusian cuisine. This honey is the perfect accompaniment to counteract the slight bitterness of fried eggplant . So, although today eggplants with honey are a typical dish in Andalusian bars and restaurants , their origins are much older than we might imagine.
Characteristics of eggplants with honey
- Crispy texture : One of the greatest pleasures of eating eggplant with honey is its texture. The key is to achieve a coating that, when fried, develops a golden, crispy layer , while the eggplant inside remains tender.
- Balanced sweetness : Although the eggplant , the magic happens when the cane honey is added. That sweet touch that balances the eggplant's slight bitterness is what makes the dish irresistible.
- Easy to prepare : As exquisite as they may look, honeyed eggplants are surprisingly easy to make at home . With just a few ingredients and a couple of tricks, we can easily make this dish.
- Versatility : Although traditionally prepared with cane honey, you can experiment with other types of honey or even syrups.
- Attractive presentation : Serving crispy honeyed eggplants is a real treat. The golden slices or sticks, delicately dripping with cane honey , make the dish visually appealing, perfect for impressing guests.
- Adaptable dish Honeyed eggplants can be served as part of Spanish tapas , as a side dish, or even as a light main course. And best of all, they adapt to any occasion.
The best way to prepare eggplants with cane honey
Here's what we've all been waiting for: how to make crispy fried eggplants? First, the main trick is to remove the excess water . Eggplants are like sponges; if you fry them before preparing them properly, they'll absorb all the oil, resulting in oily eggplants instead of crispy ones.
The soaking trick
All you need to do is cut the eggplants into thin slices and soak them in salted water for at least 30 minutes. This step is essential for the eggplants to release some of their water and lose that characteristic bitterness .
Afterwards, dry them thoroughly with a clean cloth or paper towel. This is the secret to keeping them crispy and not soaked in oil.
The perfect batter
Some recipes suggest coating them in flour, while others use a flour-cornstarch mixture for an even lighter and crispier texture. For a gourmet touch, you can add a little cold beer to the coating . Not only does it give the honeyed eggplant a spectacular flavor, but it also helps make the fried food crispier.
8 Tips for Crispy Honey-Fried Eggplants
- Slice the eggplant thinly : The thinner the slices, the crispier they'll be. They'll also cook faster. But be careful not to burn them!
- Dry them well : After soaking, dry them well before frying. This will prevent water from coming into contact with the oil and making the eggplants soggy.
- Hot oil : To know if the oil is at the right temperature , throw a little flour into the oil. If it sizzles and rises to the surface, it's ready!
- Don't crowd the pan : Fry the eggplant in small batches. If you crowd them, the oil will cool and they won't be crispy.
- Drizzle with honey at the end : Don't pour cane honey over freshly fried eggplant . Wait a few seconds for it to cool slightly to prevent the honey from softening it.
- Vary the cuts : Although thin slices are the traditional way to prepare honeyed eggplant , you can experiment with different types of cuts. Sticks, for example, also work very well and look spectacular on a plate.
- Serve immediately : Honey- fried eggplants lose their crispness quickly, so it's best to serve them freshly made , while they're still warm and crispy.
- Add a spicy touch : A little spicy touch, such as a little paprika or pepper, on the fried eggplant before adding the honey gives a very interesting contrast to the dish.
How to enjoy fried eggplants with honey
Eggplants with honey are so versatile that they can be served in a variety of ways. In Andalusia, it's very common to see them served as tapas in bars , accompanied by a glass of chilled white wine or even a cold beer.
Another very Andalusian option is to pair the honeyed eggplant with salmorejo cordobés , a cold tomato cream that refreshes the palate. It can also be served with chickpea and Serrano ham to contrast the sweetness. The combination of the sweetness of the honey and the crunchy touch of the frying makes this dish suitable for a wide variety of occasions.
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Eggplant with honey recipe
Yields: 4 portions
Preparation time: 1 hour
Ingredients
- 2 medium eggplant
- 100g wheat flour (can be mixed with cornstarch for a lighter coating)
- 200 ml of cane honey (or other type of honey)
- Extra virgin olive oil (for frying)
- Salt to taste
- Salted water (for soaking the eggplants)
How to make honeyed eggplants step by step
- Wash the eggplants thoroughly and cut them into thin slices, about 3 mm thick. They can be cut into circular slices or thin strips. Then place them in a bowl with water and 1-2 tablespoons of salt. Let them sit for 30 minutes to remove excess water and their characteristic bitterness.
- Remove the eggplants from the water and dry thoroughly with a clean cloth or paper towel, pressing lightly to remove as much water as possible. This step is key to ensuring the batter adheres well.
- Dip the eggplants in a mixture of 100g of wheat flour and 1-2 tablespoons of cornstarch for a lighter coating. You can also add a pinch of salt or spices to taste. Shake off the excess flour before frying.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Make sure the oil is piping hot before frying (if it's cold, the eggplants will absorb too much oil and become oily).
- Fry the eggplants in small batches, making sure not to overlap them in the pan. When they're golden brown on the outside, remove them with a slotted spoon and place them on paper towels to remove excess oil.
- Just before serving, drizzle the eggplants generously with cane honey or your chosen honey. You can also set the honey aside so everyone can serve themselves as desired.
