The first time I tried this simple yet amazing spanish tapas creation was at Casa Marcos in Villaverde, Fuerteventura, at what is currently still my number one restaurant in all of Europe. The place was pure magic, in so many ways. Great food, decor, service, wine, prices, sizes, oh and did I mention? The food was amazing.
One of the items we ordered, on the recommendation of the waiter (who I think was also the owner) was ‘Berenjenas Fritas Con Miel’ – also known as fried eggplant with honey. More than just a mere “what do you recommend,” the whole service model was for the waiter to bring out a chalk board of their (continually changing) menu items, put it on a chair and talk you through each one. More than just translating what they were, it was a conversation about exactly what we felt like and what each meal was and very nearly a counselling session on our culinary hopes and dreams. You could imagine if it was a concept restaurant somewhere like L.A. he’d be wearing a name badge that said “Food Consultant.” Luckily for us we were on the very definition of a dessert island (there’s actually only sand on the beaches because it gradually blew over from Africa).
So we indulged in some delicious, slightly crispy, fried eggplant slices, drizzled with tasty local honey. Having never been the greatest fan of eggplants, I was pleasantly surprised at how tasty and yet simple it was.
I was reminded once again of this dish more recently at a tapas restuarant in Copenhagen called “El Porron.” The food was great, and is once again restoring my faith in Spanish food (until that restuarant in Fuerteventura I’d been rather quite disappointed in Spanish Cuisine). Equally tasty (and filling me with nostalgia for the extremely relaxing time I had in the Canary Islands), I decided that now that I have my own kitchen, the budget for experimental cooking and a stocked pantry for what feels like the first time in over a year I’d hunt down a recipe and try them out myself.
Actually my first attempt was “how hard can it be? Fry a slice of eggplant, put honey on it.” But alas, there is more skill required, as I ended up with a pile of eggplant-y mush covered in honey. As it turns out you have to get the moisture out of the eggplant slices, and put a little flour on them first. The trick to removing the moisture is to either just squeeze them out, or to sprinkle some salt over them and leave them for and hour on a paper towel (the salt draws the water out) and then squeeze them. Another recipe also suggested soaking them in milk to ‘remove the bitterness’ and then ringing out the slices.
Lucky for me one eggplant is about 3 portion sizes, so got two more chances to redeem myself. I tried the milk option next, which didn’t really work that much better I thought, and then the salt option. I learnt that you really should be careful to sprinkle as little salt as possible – I overshot the mark on one of the eggplant slices and felt like I’d bitten into the ocean when it was time to eat them. But as far as getting crispy eggplant slices, it was definitely the best method.
Next, dip them in flour (I used buckwheat flour to keep it gluten free, which worked fine) and then fry. I also used coconut oil, which I think works pretty well for the sweet/savoury combination. Finally, place on a paper towel to soak up excess oil, then drizzle with honey when you serve. Apart from waiting for the slices to dry out (which can be hurried along by just skipping the salt and ringing them out) it was quick, easy and super delicious. It seems the flour really is necessary, and perhaps wheat flour would have been more effective, but a gluten free alternative worked perfectly fine.