Spanish Made Simple by Allibhoy Omar

Author:Allibhoy, Omar [Allibhoy, Omar]
Language: eng
Format: epub
Publisher: Quadrille
Published: 2016-09-21T16:00:00+00:00

I am sure you’ll love this one. In Córdoba and Malaga, southern Spain, this is a classic and whenever I’ve put it on one of my restaurant menus, everyone has loved it.

SERVES 4 AS A TAPA

1 AUBERGINE (EGGPLANT)

285ML (1¼ CUPS) WHOLE MILK

2 TBSP DARK MUSCOVADO SUGAR

2 TBSP HONEY

1 EGG YOLK

15ML (1 TBSP) LAGER

2 TBSP PLAIN (ALL-PURPOSE) FLOUR

1 TSP SEA SALT

400ML (1¾ CUPS) SUNFLOWER OIL, FOR DEEP-FRYING

Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons… it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and set aside for at least 30 minutes. This will remove any sourness from the aubergine.

Melt the muscovado and honey together in a small pan over a low heat for 5 minutes. It doesn’t need cooking, just melting.

Meanwhile, beat the egg yolk in a clean mixing bowl until it is soft and airy. Add the beer (I just gave you a reason to drink the rest) and flour, stirring with a whisk to make sure it is all properly mixed. Leave to rest for 15 minutes and then add the salt and stir until it is well combined with the mixture.

Heat the oil in a tall-sided pan over a medium-high heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C (360°F). The oil should not be too hot or smoking.

Drain the aubergine and coat it with the batter mixture. Deep-fry in batches, perhaps 3 or 4 batons at a time, until they have a nice golden colour, and then drain on kitchen paper.

Serve the aubergine batons with a good drizzle of the muscovado honey over the top.

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