Berenjenas Con Miel De Cana


1 jar of miel de cana
25 grams cornflour
1/2 teaspoon baking powder
1/4 teaspoon salt


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 cold 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.
Place the pieces of aubergine into the bowl and cover with batter. Drop a few at a time into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Place onto a baking try and keep warm in a low oven whilst you cook the remainder.
Transfer to a serving plate and drizzle over the (miel de cana) syrup.




Spanish tapa. This homemade version means you don't have to visit Spain to enjoy this popular dish, but you are of course welcome!


2 as a tapa or side dish


Friday, January 28, 2011 - 3:17am

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