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Crispy fried aubergine with cane molasses

Name: Crispy fried aubergine with cane molasses
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 unidades de Aubergine (medium and firm); 20 g Salt (coarse, for salting; adjust the final seasoning); 120 g Plain flour (wheat or chickpea); 500 ml Extra virgin olive oil (approximate amount for frying); 60 g Cane molasses (to serve)

Total time50 min Preparation and possible waiting 35 min · Cooking 15 min

Preparation and possible waiting: 35 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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An Andalusian appetiser of crisp golden aubergine batons finished with a thin drizzle of cane molasses.

Jump to steps

35 minpreparation and possible waiting

15 mincooking

4servings

1.163 kcalwhole recipe

291 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 35 min · Cooking 15 min

Preparation and possible waiting: 35 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 30 to 60 minutes Spanish

Allergens

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Starter

Meal

LunchDinner

Preparation

FryingSautéing

Appliances

Frying panKitchen knifeSaucepan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menuFor the whole family

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Aubergine medium and firm 2 items
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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Let’s get cooking

Method

Wash and dry the aubergines. Leave the skin on and cut into even batons about 1 cm thick.
Place in a colander, toss with the coarse salt and leave for 20–30 minutes to release some moisture.
Rinse briefly to remove excess salt and dry very thoroughly with kitchen paper.
Heat plenty of extra virgin olive oil in a deep pan to about 175–180°C.
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.
Drain on kitchen paper, adjust the salt and serve immediately with a light drizzle of cane molasses.