Crispy Eggplant with Molasses

One of Southern Spain’s best loved tapas. The Moors ruled Spain for nearly 800 years and had a lasting influence on Spanish cuisine. This dish is a classic example of the Moors penchant for mixing savory and sweet.

  • Servings 4
  • 15 mins.
  • Easy

Recipe

Ingredients

  • 2 medium Eggplants
  • Cold water, lightly salted
  • 1 cup Flour
  • Olive oil, for frying
  • 1-3 tbsp. of Molasses or Honey
  • Salt, to taste

Directions

  1. Peel the eggplants, slice them into strips about ½ inch thick and put them into a large bowl of  lightly salted cold water for 5-10 minutes. Drain and coat them in flour
  2. Heat the olive oil to a very high temperature (the olive oil must be very hot) then fry the eggplants until golden and crispy. Drain on a paper towel.
  3. Transfer to a plate, sprinkle salt to taste, drizzle with Molasses or honey and serve immediately!

Pro Tips

This dish can also be prepared by cutting the eggplants into ¼ inch rounds following the same cooking method.

icon

Dulce de Leche Flan

Try this delicious dulce de leche flan recipe inspired by a traditional Argentine recipe. One of the best Dulce de leche recipes by Cocina

icon

Scallops on the Half-Shell with Sea Urchin

These elegant and simple scallops with sea urchin are perfect for any dinner party.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!