Berenjenas Con Miel De Cana

Ingredients

1 jar of miel de cana
25 grams cornflour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preparation

1
Thinly slice the aubergine and place in a colander. Sprinkle with sea salt and leave for up to an hour to draw out the juices. Wash under cold running tap and dry thoroughly with kitchen towels.
2
Make up the batter only when ready to use.
3
Put the dry ingredients into a bowl and mix well. Add sparking water a little at a time and whisk. Keep adding water until a slightly runny and a little lumpy batter is achieved. You won't need all of the water.
4
Place the pieces of aubergine into the bowl and cover with batter. Drop a few at a time into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Place onto a baking try and keep warm in a low oven whilst you cook the remainder.
5
Transfer to a serving plate and drizzle over the (miel de cana) syrup.

Tools

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About

Spanish tapa. This homemade version means you don't have to visit Spain to enjoy this popular dish, but you are of course welcome!

Yield:

2 as a tapa or side dish

Added:

Friday, January 28, 2011 - 3:17am

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