Aubergine with honey

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I only can see that you will love it!

This tapa was a complete success at the last Sunday Tapas at Cambridge Wine Merchants!

I have to say that a couple of customers recognized they never had aubergine before but wanted to try this version and both loved it! They took the pairing card to do it at home as it is very simple but tasty. It can be a fantastic substitute for chips, for example. A great option as a starter too or event as a nibble for a dinner party.

A couple of tips to get a really crispy aubergine: use extra virgin olive oil and use a deep fryer or a deep pot and fry the aubergine when the oil is very hot otherwise the oil will come through and the aubergine will be soggy.

This is a traditional tapa in Granada, Andalucia. It is a Moorish recipe and links with the Arabic past in that region of Spain. It combines sweet and salty and it is delicious.

Ingredients (serves 4)

1 big aubergine, 2 tsp of honey, 1 tsp of sherry vinegar, flour, salt, 1/2 pint milk, black pepper, extra virgin olive oil

Step by step

With a mandolin, slice the aubergine lengthwise 1 cm thick. Put them in a bowl with plenty of salt and soak them in milk for half an hour.  Then rinse the aubergines and dry them with a kitchen towel.

In a baking tray, lay the aubergine slices and season with black pepper and a pinch of salt. Sprinkle flour until they are completely covered.

In a deep fryer or deep pot, heat the olive oil and deep fry the aubergine slices until golden. Then, let them dry in a tray with kitchen paper until the remaining oil has been absorbed.

In a small jar, mix the sherry vinegar and the honey and shake vigorously to create an emulsion.

Serve the aubergines on a platter and sprinkle the dressing on top.

(If you prefer, instead of cutting round slices with the mandoline you can cut lengthwise like thin batons).

Wine pairing

This recipe is part of the menu of the series of Sunday Tapas Lunch at Cambridge Wine Merchants that we organize the first Sunday of each month. The wine selected for this tapa was Viña Esmeralda. The pairing was perfect!

Grape: Gewurztraminer/Riesling

Combining the floral spice of Gewurztraminer, with the citrus twist of Riesling. These more aromatic and delicate grapes can be grown in the upper Upper Penedès. This is a strikingly fragrant wine, and very delicate.

This is a wonderful wine to drink on its own, or partnered with the honey in this dish. It has a little sweetness and manages to deliver the best of both grapes in the blend.

Buen provecho!

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