This is a delightful way to eat aubergines. It is a dish served in all the local restaurants and the thick syrupy molasses (miel de cana) is sweet and delicious. I have had this many times when eating out and decided it was time to try it at home. The slices of aubergine are deep fried in a light batter. I decided to try it with tempura style batter and it worked brilliantly
These little fellows are just so cute, yeah?
1 Jar of miel de cana1 Aubergine
For the tempura batter:-
100g self raising flour
1/2 tsp baking powder
1/4 tsp salt
1 x small bottle of sparkling water
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 running tap and dry thoroughly with kitchen towels.
Make up the batter only when ready to use. 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
Put the pieces of aubergine into the bowl and cover with batter. Drop a few into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Put onto a baking try and keep warm in a low oven whilst you cook the remainder.
Place onto a serving plate and drizzle over the syrup.
Oh, and don't forget, WE LOVE YOUR COMENTS!
This recipe also featured on Deb Cooks... and Twitter via The Tapas Lunch Co.