Berenjenas con miel – one of my favorite dishes here in Insane Spain. This dish consists of thin rodajas, or slices, of eggplant dipped in a thin layer of flour, fried in delicious olive oil, and drizzled with sugarcane honey (the holy magical kind).
It’s so delicious and the recipe’s simple enough, so I waltzed on over to the fruit shop around the corner, brought back a berenjena, and began slicing away. D-Man happened to be making himself an omelette and looked over to see how I was doing.
“You do know that you need to salt the slices and let them sit for 2 hours before dipping them in the flour?”
“Yeah… sure… Okay, no. Why?”
Chef D-Man: “It helps drain the water out and takes away the bitter taste.”
So I finished cutting up the eggplant, lightly salted each and every slice, and left them in a strainer to drain for a couple of hours.
Then I rinsed them with water and…
Dip, dip, dip.
Virgin Mary and Baby Jesus Sugarcane Honey.
If you don’t have sugarcane honey, using regular honeybee honey will taste just as scrumptious. If you’re a kitchen guru, you can try melting sugar in a pot on low heat, stirring constantly so that it doesn’t stick or burn, adding a few drops of water to make it more liquid-y, and then let it cool for a few minutes before drizzling it onto the fried eggplant.
Sorry, did I make you hungry again?