Berenjenas con Miel (eggplant with honey)
Servings: 12 pieces
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Ingredients
- 1 Medium Eggplant peeled and cut in ¼" round slices
- 1 cup Whole Milk
- 1 cup All purpose Flour
- 2 cups Oli for Frying
- 1/4 cup honey (approximate)
- ½ tsp kosher salt plus more for sprinkling, to taste
- ½ tsp ground cumin plus more for sprinkling, to taste
Instructions
- Place the slices of eggplant in a large bowl and cover with milk. Set aside and leet soak for at least 1 hour, up to overnight
- Drain eggplant slices and pat dry
- Heat about ½" of oil for frying in a heavy skillet over medium high heat. To test if the oil is ready, a small pinch of flour dropped in the oil should sizzle.
- Put the flour on a plate and spread it out. Mix in about ½ tsp each of kosher salt and ground cumin
- Dredge each piece of eggplant in the flour, gently shaking of any excess
- Add several pieces of eggplant to your heated oil, careful to not crowd the pan. Fry on each side 2 -3 minutes, until lightly golden. Be careful not to let the eggplant get to browned
- Remove the eggplant and drain on a paper towel. Sprinkle with kosher salt and ground cumin to taste while still hot. Cover to keep warm
- When all eggplant are fried, arrange on a plate for serving and drizzle with honey.
- Berenenas con Miel is best served warm