Fried aubergine with cane syrup
Salted aubergine batons, floured and fried, finished with Spanish cane syrup.
Active time35 min
Cooking20 min
Total1 h 15 minResting : 30 min
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Ingredients
- 2 aubergine
- 100 g plain wheat flour
- 750 ml olive oil for frying
- 1 tsp fine salt
- 2 tbsp Spanish concentrated cane syrup (miel de caña)
Preparation
Wash the aubergines, trim the stalks and cut into even batons. Sprinkle with the salt and leave to drain for about 30 min on a rack over a tray. Thoroughly wipe away moisture and excess salt with kitchen paper.
2 aubergine1 tsp fine salt- knife
- chopping board
- cooling rack
- baking sheet
- kitchen paper
Heat the oil to about 175 °C in a tall pan with plenty of space below the rim. Flour the batons just before each batch and shake off excess. Fry small batches for about 4 min until golden and tender. Drain on kitchen paper, arrange on a serving dish and drizzle with the cane syrup. Serve immediately.
100 g plain wheat flour750 ml olive oil for frying2 tbsp Spanish concentrated cane syrup (miel de caña)- large stockpot
- cooking thermometer
- mixing bowl
- slotted spoon
- kitchen paper
- plate
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration