An experiment in Spanish veggie cooking. First the food, then the folklore. Comment if you've made this before.
Yes I do jump about between saying Eggplant and Aubergine. No, I don't try and say the Spanish name. Maybe I will in future if I'm feeling brave? It's also called berenjenas fritas con miel and if you visit Andalucía you can try it locally.
Would you like me to make any cooking videos about your country or state, what would you recommend I make?
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Recipe:
Ingredients
1 Eggplant/Aubergine
1 tablespoon Honey
2 tablespoons cornstarch
1 tablespoon salt
1/2 cup milk of choice
1-2 tablespoon oil
Steps:
1) Wash, slice the aubergine into long strips.
2) Salt them and leave them to drain over a bowl, using a sieve, to remove excess water and bitterness. Leave them for an hour.
3) Pat dry or rinse to remove salt. Leave in milk to further reduce bitterness and soften. For vegan option, use non-sweetened plant-milk.
[ I used Alpro’s unsweetened Almond milk, because I’m lactose intolerant, and its low in calories. Around 20 per 100ml, which is around ½ cup in American measurements. ]
4) Cover in flour on each side.
[ I used a mix of plain wholewheat flour and semolina for crunch and fibre, instead of cornstarch.]
5) Fry for a few minutes on each side in batches, then slide them into a pre-heated grill for 15 minutes to fully cook them and keep them crisp.
6) Dish them up and serve with sweetener of choice. Honey, molasses or maple syrup.
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