Crispy aubergines with muscovado honey
Another very simple Spanish dish to make, but in this case it has my signature on the honey using muscovado sugar too which gives it a beautiful liquorice taste that I love. A sensational tapa that has become a fix item on the menu in my Tapas Revolution restaurants for the last 3 years. As well they are my wife’s favourite so one day through lockdown I surprised her with this fantastic tapa I knew she would appreciate. I hope you enjoy it too!
INGREDIENTS
1 aubergine
1 egg
100g breadcrumbs
600ml oil for frying
Salt
2 sprigs of fresh coriander
FOR THE HONEY1 tbsp muscovado sugar
4 tbsp honey
2tbsp water
1 strip of lemon zest
1 dried chili
1 sprig of thyme
Preparation
In a small saucepan over low heat pour the honey, add the muscovado sugar, the strip of lemon zest, water, thyme and the chilli. Bring it to nearly boiling point and set it aside.
Cut the aubergine in about 1 finger thick and length strips, as if they were chunky chips. Whisk the egg and coat the aubergines with it. Then pass them through the breadcrumbs and line them in a plate, ready to be fried.
In a small sauce pan over medium, heat the oil up to 180 degrees Celsius (check the temperature by dipping a chunky crumb, if it comes to the surface within 1 second that means the oil is hot enough). Dip your aubergines carefully and in small batches, fried them for 3 minutes and drain in paper towel and season with salt.
Serve the aubergines with the drizzled muscovado honey over the top and some coriander leaves. Enjoy!
