Berenjenas Fritas (Fried Eggplant with Honey and Rosemary)
Reprinted with permission from CÚRATE: Authentic Spanish Food from an American Kitchen (Flatiron Books, 2016).
Yield: 4 small plate servings
2–3 cups whole milk
1 medium eggplant
2–3 cups vegetable oil
1/2 cup all-purpose flour
1/4 cup pure honey
1 rosemary sprig
kosher salt
Pour milk into a medium bowl. Trim top and bottom of eggplant, then peel. Cut eggplant into 3/8-inch-thick slices. As you slice eggplant, put slices into bowl with milk. You should get about 12 slices, but it’s fine to have more or less. The milk should cover eggplant. If it doesn’t, add more. Weigh down eggplant with a heavy plate that fits snugly over bowl to keep eggplant submerged. Cover with plastic wrap and soak overnight in refrigerator.
When ready to cook, fill a large skillet with vegetable oil. It should be about 1/2 inch deep; if not, add more. Heat oil over medium heat until an instant-read thermometer registers 350 degrees. A pinch of flour should sizzle when it hits the oil.
Spread flour on a plate. Drain eggplant. Dredge a slice in flour and tap off excess. Carefully drop into hot oil. Repeat with more eggplant slices, being careful to not crowd pan. Fry, turning once, until golden brown, 2 to 3 minutes per side. The eggplant shouldn’t get too dark; reduce heat if needed. Transfer to a wire rack to drain and immediately sprinkle with salt and drizzle with honey. Repeat with remaining eggplant and flour.
Arrange eggplant on a serving plate. Top each piece with 2 to 3 rosemary leaves. Serve immediately.
Flavors pairing suggestion: Sobon Estate Viognie
2–3 cups whole milk
1 medium eggplant
2–3 cups vegetable oil
1/2 cup all-purpose flour
1/4 cup pure honey
1 rosemary sprig
kosher salt
Pour milk into a medium bowl. Trim top and bottom of eggplant, then peel. Cut eggplant into 3/8-inch-thick slices. As you slice eggplant, put slices into bowl with milk. You should get about 12 slices, but it’s fine to have more or less. The milk should cover eggplant. If it doesn’t, add more. Weigh down eggplant with a heavy plate that fits snugly over bowl to keep eggplant submerged. Cover with plastic wrap and soak overnight in refrigerator.
When ready to cook, fill a large skillet with vegetable oil. It should be about 1/2 inch deep; if not, add more. Heat oil over medium heat until an instant-read thermometer registers 350 degrees. A pinch of flour should sizzle when it hits the oil.
Spread flour on a plate. Drain eggplant. Dredge a slice in flour and tap off excess. Carefully drop into hot oil. Repeat with more eggplant slices, being careful to not crowd pan. Fry, turning once, until golden brown, 2 to 3 minutes per side. The eggplant shouldn’t get too dark; reduce heat if needed. Transfer to a wire rack to drain and immediately sprinkle with salt and drizzle with honey. Repeat with remaining eggplant and flour.
Arrange eggplant on a serving plate. Top each piece with 2 to 3 rosemary leaves. Serve immediately.
Flavors pairing suggestion: Sobon Estate Viognie