Fried aubergine with honey was easily one of my favourite tapas dishes that I tried in Spain. In both Nerja and Granada it was on a lot of menus and I ordered it nearly every time I saw it.
I’ve mentioned before that aubergine is one of my favourite vegetables but I understand why it’s not top of everyone’s list. When not cooked properly, it can be very bitter. However this recipe has two things that will make these the sweetest aubergine you’ve ever tasted.
Firstly, the traditional way of cooking this means you soak the aubergine in milk for a couple of hours before frying. The sugars in the milk help stop the aubergine from tasting bitter. Secondly, the super sweet honey that is drizzled over the warm aubergines. Like my aubergine salad, this takes aubergine to another level.
I was really impressed with how this dish turned out. As soon as I took the first bite I was transported back to those great little tapas bars where I first enjoyed this dish.
This is a very simple dish with two main ingredients and so it is important that these are of the best quality. Unfortunately, I do not live in sunny Spain and so I don’t have much choice when it comes to the aubergine. However, make sure you choose the best quality honey with a good flavour. My favourite honey has to be anything with strong floral notes such as Scottish heather honey.
- 1 aubergine
- 200ml milk
- 3 heaped tablespoons flower
- Oil for frying
- Clear honey
- Fresh lemon thyme
- Slice the aubergine into 1/2 centimetre slices. Pour the milk into a shallow dish and add the aubergine. Press down and leave to soak for 2-3 hours. Turn occasionally to make sure the milk is absorbed.
- When ready to fry, place the flour into a bowl and season well with salt and pepper. Finally chop some lemon thyme and add to the flour. Place the aubergine slices in the flour, allowing the milk to drip off. Ensure both sides of the aubergine is well coated in flour.
- In a hot frying pan heat 2 tablespoons of olive oil. Fry for a couple of minutes of each side, turning occasionally to ensure it doesn't burn.
- To serve, place on a plate, drizzle with honey and sprinkle with some lemon thyme.