Berenjenas con Miel

Ingredients

• 2 large eggplant
• 1 cup all-purpose flour
• 1 cup honey
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley

Instructions

1. 1

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture and bitterness.

2. 2

   Rinse the eggplant slices under cold water to remove excess salt and moisture. Pat them dry with paper towels.

3. 3

   In a mixing bowl, combine the all-purpose flour, black pepper, and lemon zest. Gradually add water to create a smooth batter.

4. 4

   Heat the olive oil in a large skillet over medium heat until shimmering (about 350°F).

5. 5

   Dip each eggplant slice into the batter, ensuring it is fully coated, and carefully place them in the hot oil.

6. 6

   Fry the eggplant slices for about 3-4 minutes on each side, or until they are golden brown and crispy. Do this in batches to avoid overcrowding the pan.

7. 7

   Once fried, transfer the eggplant slices to a plate lined with paper towels to drain excess oil.

8. 8

   Drizzle the fried eggplant with honey while they are still warm. Garnish with chopped fresh parsley for added flavor.

9. 9

   Serve immediately as a delicious lunch or appetizer, and enjoy the sweet and savory combination!