It’s raining buckets outside, you really do not want to go grocery shopping right now, but you want to eat something GOOD. If you have even half a leftover eggplant you can relax! No cycling in the rain for you. (Yes us Dutch, we cycle everywhere, all true) Within minutes you can whip up this Spanish tapas-style dish.
This is actually my mum’s favorite Spanish dish and I tried making it before. That did not work out so well. Amongst other things we tried a beer batter for the eggplant. But you actually do not need to go through all this trouble.
We were once standing or hanging on a Grenada counter in a small bar. We ordered a plate of these berenjenas fritas and we saw a women walking around with an eggplant in her hand, talking to the bartender, meanwhile working the eggplant. Minutes later we had an enormous pile of fried eggplant in front of us. How did she do it this fast and so delicious? My boyfriend and I recently tested this simple version and we thought it came closest.
Time to get started:
- 1 eggplant
- sunflower oil
- salt, pepper
- syrup or ‘stroop’ as we call it. (In Spanish: ‘miel’, a sort of honey).
Cut up the eggplant in the shape of fries. Whip up some batter with water and flower. I did not measure this but it needs to be the consistency of pancakes. A bit runny, not too thick. I mixed in some fresh pepper. I took one piece of aubergine to test this batter. Take out a small, high saucepan and put it on the stove. Fill it about halfway with sunflower oil and heat it. Once you thing it is hot enough you can trow in a tiny piece of eggplant and see if it sizzles. Another way is to add a tiny tiny drop of water which needs to create sizzle as well.
Once the oil was hot I added my test piece. It took longer then I thought, but maybe I was just anxious for the outcome. Once the eggplant had browned properly we took it out and… loved it :-)!
This was just too good to be true, the best recipe turned out to be the most basic one, with a batter of water and flour.
For the next batch I just poured a little batter of the eggplantpieces, covering it slightly. Do not simply pour over all the batter you have made, see the photo below. I believe coating is the right word here. I cooked the eggplant in batches and we just devoured every single one.
In Spain they pour over a sweet syrup, called ‘miel’. The literal translation of miel is actually honey, but what they pour over the berenjenas fritas is more of a syrup. Maybe you’ll think it strange but the sweetness just adds another layer of delicious flavour.
I’dd say go for it!