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.
- 2 medium Eggplants
- Cold water, lightly salted
- 1 cup Flour
- Olive oil, for frying
- 1-3 tbsp. of Molasses or Honey
- Salt, to taste
- 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
- 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.
- Transfer to a plate, sprinkle salt to taste, drizzle with Molasses or honey and serve immediately!
This dish can also be prepared by cutting the eggplants into ¼ inch rounds following the same cooking method.