Spanish Fried Eggplant with Molasses

A staple across bars throughout Spain, these fried pieces of eggplant are local to Andalucía. Fried until golden brown and crisp, they're then drizzled with a touch of molasses to add a wonderful sweet & salty characteristic.

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Servings 4

Prep Time 15

Total Time 30

Ingredients

1-2 eggplants cut into 5mm (¼in) rings
125 g (1 cup) plain flour
1 tsp salt
300 ml (1 ¼ cups) neutral oil such as peanut, canola or sunflower
1 tbsp unsulphured molasses for drizzling (see note)

Instructions

Set the eggplant slices on a large rimmed baking sheet and sprinkle both sides generously with salt. Allow to sit at room temperature for at least 10 minutes to allow the salt to draw the moisture from the eggplant slices.
Add the flour and 1 tsp of salt to a shallow dish and whisk to combine. One by one, dredge each eggplant slice in the flour mixture and set back on the baking sheet.
Add the oil to a large skillet - preferably cast iron - and set over medium heat. Line a rimmed baking sheet with paper towels and set next to the stove. Once the oil registers at 180°C/350°F, add the eggplant slices (in batches) and fry until golden on one side before flipping and cooking on the other side - about 5 minutes. Remove from the pan and place on the paper towel-lined tray.
Place the fried eggplant slices on a serving dish and drizzle with the molasses. Serve immediately.

Notes

Do not use blackstrap molasses as the flavour is too bitter. Honey can also be used, but it's not as common in Spain.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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