In this post, we´re making a dish using the humble eggplant. You have to say, eggplant (aka aubergine) is one the best fruits available to us. Yes, eggplant is a fruit and not a vegetable. Anyways, the dish is Sweet & Savory Spanish Eggplant. A classic recipe from the south of Spain.
This Spanish eggplant is bursting with flavors, made with simple ingredients and super easy to put together. Serve it as a tapas appetizer like they do here in Spain, or even for breakfast next to some scrambled eggs.
The secret when working with eggplant? After you slice it, season the eggplant heavily with sea salt and let it sit for at least 30 minutes. This removes any bitter flavors as well as excess water. That way when you cook the eggplant, it doesn´t absorb as much oil, which gives the eggplant an incredible texture.
TIPS & TRICKS to Make this Recipe: You can easily veganize this recipe. Just replace the eggs for a batter made of 1/4 cup (60 ml) water + 1/4 cup (30 grams) flour, use agave syrup instead of honey and omit the goat cheese.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Sweet & Savory Spanish Eggplant | Berenjenas a la Española Recipe
Sweet & Savory Spanish Eggplant | Berenjenas a la Española Recipe
Ingredients
- 1 eggplant
- 1/4 cup all-purpose flour 30 grams
- 2 cage-free organic eggs
- 1/4 cup extra virgin olive oil 60 ml
- honey
- goat cheese
- handful freshly chopped parsley
- sea salt & black pepper
Instructions
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Cut 1 eggplant (washed & patted dry) into diagonal slices that are 1/2 inch (1.25 cm) thick, season the slices of eggplant generously with sea salt on both sides, add to a colander and let them sit for at least 30 minutes
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After 30 minutes, rinse the slices of eggplant under cold water to remove all the salt, add the slices of eggplant on top of paper towels and gently pat completely dry, then season with sea salt & black pepper just on one side
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Heat a medium to large fry pan with a medium heat and add in a generous 1/4 cup (65 ml) extra virgin olive oil
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While the oil is heating, add 1/4 cup (30 grams) all purpose flour into a shallow bowl and crack 2 eggs into a seperate shallow bowl, season the eggs with sea salt & black pepper and whisk together
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Coat each slice of eggplant in the all-purpose flour, making sure to fully coat them all around and then shaking off any excess flour
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After heating the oil for about 5 minutes on a medium heat, it should be nice & hot but not smoking, start coating the slices of eggplant in the egg wash and then into the pan, making sure they are all in a single layer (it took me 2 batches to cook all the eggplant)
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After 3 minutes flip the slices of eggplant to fry the other side, after another 3 minutes remove the slices of eggplant from the pan and transfer into a dish with paper towels, cook your next batch in the exact same way
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Once all the eggplant is fried, add to a serving dish, drizzle with a generous portion of honey, crumble some goat cheese over the eggplant and sprinkle with freshly chopped parsley, serve at once, enjoy!
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Nia Garcia
29 . Dec . 2021I veganized the recipe and it was a hit! Delicious and simple! 🙂
Spain on a Fork
So happy to hear that! Much love 🙂
30 . Dec . 2021Larry
Que rico
13 . Nov . 2021Spain on a Fork
Gracias! Saludos 🙂
13 . Nov . 2021Mike from Germany
21 . Mar . 2021I liked this a alot and it was easy to make: super tasty! Thanks for sharing the recipe. Plus, good quality videos. I am pretty sure I will try out more of your dishes.
Spain on a Fork
So happy to hear that! much love 🙂
21 . Mar . 2021Ramya
sorry pl ignore above comment sorry again will be making this soon with vegan subs as am a vegan i didnt see vegan subs on your post until i saw it on my note 8 sorry again i love eggplant sooooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya
20 . Mar . 2021Ramya
will be making this soon but without goat cheese as am not a big fan of goat cheese and am dairy free and vegan but also vegetarian i love eggplant sooooooooooo much Thanks Ramya
19 . Mar . 2021