Berenjenas Con Miel Recipe
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About Berenjenas Con Miel Recipe:
These are thick chunks of eggplant, dusted in seasoned flour and deep fried in olive oil.
- 7 Ingredients
Ingredients for Berenjenas Con Miel Recipe
- 300 gram aubergines, cut into 7 8mm thick slices
- 110 gram plain flour
- 5 tablespoon olive oil, plus extra for deep frying
- 150 milliliter cold water
- 2 free range egg whites
- As required Clear honey for drizzling
- As required Fine sea salt
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Berenjenas Con Miel Recipe
STEP 01
Sprinkle the aubergine slices lightly on both sides with salt and set aside for 30 minutes.
STEP 02
Sift the flour into a bowl, make a well in the centre and add the oil and the water.
STEP 03
Gradually beat together to make a smooth batter.
STEP 04
Set aside to rest, along with the aubergines.
STEP 05
Pat the aubergine slices dry with kitchen paper.
STEP 06
Pour 1cm of olive oil into a large deep frying pan and heat it to 180°c.
STEP 07
Whisk the egg whites into soft peaks and fold them into the batter.
STEP 08
Dip the aubergine slices a few at a time into the batter, add them to the hot oil and deep-fry for 1 minute on each side until crisp and golden.
STEP 09
Leave to drain briefly on kitchen paper.
STEP 10
Serve immediately while they are still hot and crisp, drizzled generously with the honey.