Honey – Eggplant

Ingredients for 2 servings:

• 1 large eggplant(s)
• 125 g flour
• Salt
• 2 tbsp olive oil
• ½ jar of beer
• 2 egg whites
• Oil, for frying
• Honey or maple syrup

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Berenjenas a la miel, a dish from Andalusia, of Arabic origin

Slice the eggplant and place it in a bowl of salted water for 2 hours. Make a batter with the flour, beer, and a pinch of salt and let it rest for 2 hours. Beat the egg whites until stiff and stir into the batter. Remove the eggplants from the salted water and place them on kitchen paper. Add salt to taste. Heat the oil and dip the eggplant slices in the batter, then fry one at a time. Drain on kitchen paper and arrange them in layers in a shallow dish. Finally, drizzle with honey or syrup.