Growing Chefs! Ontario Berenjenas con Miel

Berenjenas con Miel

Eggplants become creamy and crispy at the same time when fried. They don’t need much more to make them delicious, but when you add some lemon zest and local honey, these become a super simple and very tasty tapas.
Serves 12
4 Japanese eggplants, sliced crosswise on the bias, about 1/2 centimetre thick 1/4 inch thick2 1/2 cups milk Canola oil, for frying1 cup all-purpose flour3 tablespoons honey2 lemons, zested Salt to taste
Measuring spoonsMixing bowls of various sizesChef's knifeRaspDeep fryer, or pot to fry inThermometerSlotted spoonPaper towelBaking sheetWire rackTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the end off the eggplants. Cut them on a bias, about ½ centimetre thick.

Place the eggplant on a wire rack over a baking sheet, and sprinkle them liberally with salt. Let them sit for about 20 minutes, this will draw out as much bitterness from the eggplant as possible.

Rinse off the eggplant, and place them in a bowl covered with the milk. Let them marinate for at least 1 hour.

Zest the lemon with a rasp.

Measure out the flour.

Set up the fryer by heating the oil to 410°F, or heat oil in a large pot (oil should be at least two inches deep, and closely watch the temperature to stay as close to 410°F as possible.

Get Cooking!

Before cooking, remove a few pieces of eggplant from the milk, and lightly coat them in flour. Transfer them immediately to the fryer and cook them, turning often. Cook until they are light golden brown, and transfer them with a slotted spoon to a baking sheet lined with paper towels. Lightly season them with salt.

Continue to cook the eggplant until all have been cooked. Plate them and drizzle honey all over them, and sprinkle them with lemon zest.