This is a typical dish from Andalucia.
I am going to give you a recipe for 4 persons. These are the ingredients: 2 eggplants, 1/2 liter of milk, 1 teaspoon of salt, honey. For batter: 150 grams of wheat flour, fine salt, 1 egg, water with gas.
To begin , wash the eggplant , then cut them into slices an inch thick , and leave half an hour in a bowl, with a mixture of milk with salt. We put a weight on top , so they are submerged.
While eggplants lose their bitter liquid , we make the batter, setting in a bowl, the flour, salt and egg , mix everything well and we are adding, little by little, sparkling water , until a thick mass but smooth (the way to check is to stick a finger and checking that covers perfectly and just dripping mass).
When the eggplants are finished , we prepare a deep pan with olive oil, and put over medium-high heat , by the time the oil is fine, we grease eggplant batter, drain them slightly and fry , two minutes we turn and , after two minutes, we get to the tray with paper towels ; do in small batches , so they do not stick together .
To serve: put the breaded eggplant on a platter and sprinkle with honey.
And this one must be the result:
Berenjenas Mozárabes
Well, I hope that you have liked this recipe.
Till soon, kind regards,
Luis.
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