Spanish eggplants with molasses

Name: Spanish eggplants with molasses
Total time: 5400 s
Yield: 2 servings
Cuisine: British
Ingredients: Oil for frying; 1 med.-large Eggplant; Sparkling water or beer; Salt; Flour; Molasses

cepellina @cepellina

Traditional Spanish Berenjenas con Miel de caña. The best recipe you will find.

cepellina @cepellina

Traditional Spanish Berenjenas con Miel de caña. The best recipe you will find.

Saved

Ingredients

1 hr 30 mins.

2 servings

Oil for frying
1med.-large Eggplant
Sparkling water or beer
Salt
Flour
Molasses

Saved

Steps

1 hr 30 mins.

1

Get male eggplants.
This way there's less seeds and they are not bitter.
Males: have a round dot at the bottom
Females: have a line at the bottom
2

Wash and cut your eggplant in to1.5 cm thick rectangles. I like to cut the eggplant in the middle so the sticks are not too long
3

Sprinkle with salt generously, mix and let sit 5 minutes.
Then cover with water, mix so the salt is dissolved. Cover with another plate so the eggplant is submerged. Marinade 30 mins.
4

Drain the salty water. Then pour in the beer or sparkling water. Submerge the eggplant, weigh down with a plate and marinade for 30 mins.
5

Drain and pat dry the eggplant on a paper or kitchen towel.
Place in a bag, sprinkle a few table spoons of all purpose flour, close the bag and shake till the eggplant is well coated.
6

In a deep pot/pan or deep fryer heat the oil to medium hot.
Shake off excess flour and Fry the eggplant till golden and crispy.
Make sure to pat off the excess oil with a paper towel before serving.
7

Generously drizzle the eggplant with the molasses and enjoy.