This recipe is typical of Southern Spain. It is best served fresh and hot. It serves 4 people for a Tapas/Appetizer portion. This would be delicious served with a white wine with some minerality such as pinot grigio or an albariño.
This is great during the summer, and is meant to be eaten immediately. However, you do need to have the eggplants soaking for an hour before you intend to fry them up and serve.
You will need:
- 1 large eggplant, peeled and cut into 1/3 inch discs
- Olive Oil
Peel the eggplant and cut it into circular slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain. The purpose of the milk is to draw out any bitterness.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a drizzle of honey.