I’ve seen a bunch of you asking for quick and easy Spanish tapas recipes in the comments so…

… ask and you shall receive!

Let’s explore the tastes of Spain, one tapa at a time – … and today we continue our culinary journey down on the tapas road with Berenjenas Fritas – another simple but delicious dish that feels fancy even though it’s ridiculously easy to make.
It comes from Andalucía, down in southern Spain – but originally thanks to the Moors, who brought eggplants over way back.
Usually, you’ll find it served with a drizzle of honey or miel de caña – sugarcane molasses – which sounds weird, but totally works.

Sweet, crispy, salty… basically snack perfection. It’s really a classic, you’ll find it all over tapas bars -… and once you try it, you’ll get why people love it so much.

Ingredients:

• Eggplants
• Eggs
• Flour
• Breadcrumbs
• Salt
• Oil to fry
• Honey or sugarcane molasses

⏱️ prep time: 30 minutes
⏱️ cooking time: 10 minutes

• First things first, let’s wash and cut the eggplant into circles – or sticks if you prefer. Don’t cut it too thin…
• Neeext, put them in a bowl with holes… you know to… like… to strain the liquid… Cómo se dice colador en inglés?! Ahhh, a colander – there you go, so put them in a colander, salt them, and let them rest for 15-30 minutes. This will make the eggplant release some liquid – … so it won’t be bitter.
• Put them on a kitchen paper and let it absorb the extra moisture.

• Neeext, put some flour and breadcrumbs in a bowl – I use breadcrumbs for extra crunch, if you don’t want it, the flour is enough… actually, I think the original recipe goes with chickpea flour.
• … crack an egg or two in another bowl – duh.
• Neeext, let’s get our hands dirty
  • first – dip the slices in the egg
  • second – cover them well with the flourbreadcrumbmix – there’s no need to bread it too thick, but if you want it like that, please feel free to do so, me likey crunchy…

• Put enough oil in a pan to cover them, and deep fry them until they are nice and golden on both sides – it’s just gonna take a few minutes
• when they are done, take them out on a kitchen paper – to get rid of the extra oil

… now the only thing left is to sprinkle it with a tiny amount of salt crystals, then drizzle honey or sugarcane molasses over it and serve it warm.

… I only have normal honey. Yes. I was craving berenjenas fritas for like a week now, but when I went to Mercadona – and to Lidl, and to Carrefour…- there was no miel de caña anywhere. The End.😭

… in the back there are my well-breaded well-done, well-crunchy ones…

And now, tell me – … you may receive a recipe again… – what is your favourite tapas when you are eating out in Spain?

Aaaanyways,

See you at the next one,

Noémi

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