Crispy fried aubergine with cane molasses
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Aubergine medium and firm 2 unidades
- Salt coarse, for salting; adjust the final seasoning 20 g
- Plain flour wheat or chickpea 120 g
- Extra virgin olive oil approximate amount for frying 500 ml
- Cane molasses to serve 60 g
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Method
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Wash and dry the aubergines. Leave the skin on and cut into even batons about 1 cm thick.
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Place in a colander, toss with the coarse salt and leave for 20–30 minutes to release some moisture.
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Rinse briefly to remove excess salt and dry very thoroughly with kitchen paper.
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Heat plenty of extra virgin olive oil in a deep pan to about 175–180°C.
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Coat the batons in flour just before frying and shake off the excess. Fry in small batches for 3–4 minutes, until golden outside and tender inside.
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Drain on kitchen paper, adjust the salt and serve immediately with a light drizzle of cane molasses.
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