This is a delightful way to eat aubergines. It is a dish served in all the local restaurants and the thick syrupy molasses (miel de cana) is sweet and delicious. I have had this many times when eating out and decided it was time to try it at home. The slices of aubergine are deep fried in a light batter. I decided to try it with tempura style batter and it worked brilliantly.
1 Jar of miel de cana
1 Aubergine
For the tempura batter:-
25g cornflour
100 self raising flour
1/2 tsp baking powder
1/4 tsp salt
small bottle of sparkling water
Thinly slice the aubergine and place in a colander. Sprinkle with sea salt and leave for up to an hour to draw out the juices. Wash under running tap and dry thoroughly with kitchen towels.
Make up the batter when ready to use. Put the dry ingredients into a bowl and mix well. Add sparking water a little at a time and whisk. Keep adding water until a slightly runny and a little lumpy batter is achieved. You won't need all of the water
Put the pieces of aubergine into the bowl and cover with batter. Drop a few into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Put onto a baking try and keep warm in a low oven whilst you cook the remainder.
Put onto a serving plate and drizzle over the syrup.
12 comments:
Hi Debs, I followed you from the foodieblogroll and I love your recipes her,but I just love adding new aubergine/eggplant recipes in my collection!I'd love to guide our readers to your site if you won't mind. Just add this foodista widget to this post and it's all set to go, Thanks!
Hi Alisa, thanks, of course you can. I've added the widget.
Hi. Thanks so much for this -- we love berenjenas con miel, and will like making at home. Do you think it'll work with runny honey substituted for miel de cana?
Hi Anonymous, It will be totally different taste & texture with just honey. Don't know where you are, but if not in Spain, google and see if there are any spanish suppliers that deliver to your area. This dish really needs miel de cana (the n should have a squiggle over top but I don't have the correct keyboard).
Well done you!
I'm really pleased for you.
Cheers Gill
Thanks for this, had these in a tapas bar in Madrid and we have tons of aubergines left over from a Galician cooking experiment (not entirely successful). JB in Palma
enchanted by the trompe-y penguins.
Thanks for the recepi, used it for my blog (with a link to Deb Cooks). Loved the berenjenas con miel de caña in Frigiliana.
thank you
I'm searching for some aubergine recipes and I'm glad to find this one. The penguins are fantastic :D thank you
You are very welcome Wassernixe, enjoy.
Post a Comment