Cut the eggplant in round slices or in matchsticks, depending on your preference.
In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.
- Possible Substitutions:
- Eggplant: If you must substitute the eggplant, use zucchini. The result won't be quite the same, but will still taste delicious. You do not need to soak zucchini in milk, however, and you should cut slightly larger pieces.
- Milk: This is optional. It's a way to remove the bitterness found in many eggplants. I prefer it to salting the eggplant (but you can do that too!). Or, if your eggplant is not bitter (some varieties aren't) skip this step altogether!
- Olive Oil: As with all Spanish fried foods, olive oil (preferably virgin or extra virgin) is the oil of choice. If you must substitute, any neutral frying oil will do.
- Honey: As mentioned above, the most traditional topping isn't actually honey, but rather molasses (miel de caña). But many tapas bars also serve these with bee's honey and they're delicious. Another option is serving them with extra thick salmorejo. Or serve half and half!
Calories: 128.16kcal | Carbohydrates: 23.43g | Protein: 2.63g | Fat: 4.15g | Saturated Fat: 0.69g | Cholesterol: 0.61mg | Sodium: 1752.01mg | Potassium: 552.14mg | Fiber: 7.16g | Sugar: 17.02g | Vitamin A: 68.02IU | Vitamin C: 5.09mg | Calcium: 33.75mg | Iron: 0.73mg