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.

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