Berenjenas Fritas con Miel

These beer soaked fried aubergine chips drizzled with cane honey have become my new favourite tapas dish.  So easy to make, so delicious to eat!

Ingredients
serves 2
1 large aubergine
2 tbsp cane "honey" (sugar cane molasses)
500ml beer
Salt

Plain flour

Olive oil

Method

Peel the aubergine and slice into 1cm thick slices. Then cut again into 1cm thick strips.

In a strainer over a bowl salt the aubergine and let them stand for about 30 minutes. Then rinse them well.

Next in a large bowl submerge the aubergine pieces in beer and leave for another 30 minutes.  This process should help to stop the aubergine from absorbing too much oil and taste of beer at the same time!

Remove from the beer and gently pat them dry on kitchen paper.  (Don't be tempted to drink the beer. It will taste awful!)

Light dust the aubergine with flour, tapping gently to lose any excess.

Fill a pan with olive oil, about 3cm deep and bring to a medium to high heat.  Add 5 or 6 aubergine sticks at a time and fry until they are golden brown in colour.

Drain on kitchen paper and repeat in batches.

Serve in a warmed bowl and drizzle over plenty of the dark cane honey.