Crispy Eggplant Fries with Honey (Andalusia, Spain)
This Recipe
Without being technical, this recipe would fall into the "Quickie" category because all you really have to do is chop, dunk and bake. BUT there is some waiting involved between all that so I haven't officially listed it as such.
While visiting Malaga, I fell in love with a dish called Berenjena Con Miel aka Fried Eggplant with Cane Honey (cane honey has a thicker, molasses like taste to it.) This dish was phenomenal and I really don't say that lightly. Unfortunately, it's pretty difficult to replicate at home ESPECIALLY when you're trying to avoid frying! I went through six eggplants and multiple failed attempts only to realize that if you want it healthy, you need to make some serious changes.
This recipe finally came out the way I wanted! It's inspired by the original Andalusian dish but grain-free and no frying is involved. I also cut the eggplant into fries instead of circular discs; this is so you don't have to go through the pain of thinly slicing a vegetable so perfectly only to have it burn within seconds in the oven. If you can get your hands on some Cane Honey do it but Raw Honey drizzled on top works as well!
INGREDIENTS
- 1 medium-sized eggplant
- 1 cup of cashew milk (optional)
- 1-2 cups of water
- 1 cup of almond flour
- Salt
- Raw Honey
Steps
Set oven to 220C/425F to pre-heat. (If you have a very strong oven go slightly lower to avoid drying out the eggplant.)
Next, chop the eggplant into chunky chip shapes. The chunkier, the less likely that they'll burn or wither away in the oven. Now, put them in a bowl. Cover with cashew milk and water. Add a few dashes of salt to the liquid. Leave to soak for 30 minutes. You can use a plate or smaller bowl to keep the eggplants from floating.
**** If you're curious; the liquid does two things: 1. The milk draws out the bitterness from the eggplant - especially if it's a bigger one. 2. The salt and water soak will allow the eggplant to better keep it's shape as it cooks.****
Once eggplant has soaked, spread your almond flour out on a plate. Roll and cover each eggplant piece in the flour and then place on a non-stick or greased baking tray. Pop the tray into the oven for 30 minutes to bake. Check after about 20 minutes to make sure nothing has burned and to turn over the pieces if needed.
Once finished baking, drizzle honey on top for a very hearty (but nicely sweet) snack!
