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

Avocado Mango Toast

Reinvent your avocado toast game with this fresh spin from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

icon

Guelaguetza Mezcal Margarita

What would Cinco de Mayo be without a margarita? Our guest Chef Bricia Lopez knows it and shares with us her recipe for a delicious mezcal margarita.

Join our table

Subscribe to our Newsletter

Have no product in the cart!