BERENJENAS CON MIEL IS A CLASSIC SPANISH TAPAS DISH - WE ATE IT ALL THE TIME WHEN WE WERE LIVING IN ANDALUCIA. THIS IS OUR VERSION OF THE RECIPE WITH A FINO TWIST!
2 X AUBERGINES CUT INTO 1CM BATONS, 1 TBSP SALT, 1 EGG, 200ML ICED WATER, 125G PLAIN FLOUR, ½ TSP BAKING POWDER, SUNFLOWER OIL FOR DEEP FRYING, FINO DARK BALSAMIC OR ARROPE FOR DRIZZLING
PUT YOUR AUBERGINE BATONS IN A COLANDER AND SPRINKLE WITH SALT (THIS WILL RELEASE SOME OF THE JUICES FROM THE AUBERGINE), THEN PLACE OVER A BOWL AND PUT IN THE FRIDGE FOR 30MINS - THIS WILL HELP THE BATONS TO BECOME FIRMER. MIX THE ICED WATER AND THE EGG WITH A WHISK UNTIL IT IS FROTHY ON TOP. IN A SEPARATE BOWL SIFT THE FLOUR AND BAKING POWDER, THEN ADD THE EGG AND WATER MIXTURE CONSTANTLY MIXING UNTIL IT ALL COMES TOGETHER. TAKE THE AUBERGINES OUT OF THE FRIDGE, PAT THEM DRY AND RUB OFF ANY EXCESS SALT.
FILL A DEEP SAUCEPAN WITH 5/6CM OF SUNFLOWER OIL AND HEAT TO 180C (TO TEST IF THE OIL IS HOT ENOUGH DROP A TEASPOON OF THE BATTER INTO THE MIX AND IF IT SIZZLES, IT’S READY). IN BATCHES COAT THE AUBERGINE FRIES WITH THE BATTER AND IMMEDIATELY DROP THEM INTO THE OIL, TURNING THEM AFTER 3 OR 4 MINS AND COOKING UNTIL GOLDEN AND SLIGHTLY CRISPY ON THE OUTSIDE.
REMOVE FROM THE HOT OIL AND PLACE ON SOME KITCHEN PAPER TO SOAK UP ANY EXCESS OIL.
SERVE DRIZZLED WITH FINO DARK BALSAMIC OR FINO ARROPE – BOTH WORK REALLY WELL WITH THIS! YUM YUM!