Fried Eggplant with Cane Molasses
Thin, crisp fried eggplant with a drizzle of cane molasses. The most famous Córdoba tapa.
- Total
- 30 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- eggplant2
- flour3.5 oz
- cane molasses4 tbsp
- olive oil2 cup
- salt1 tsp
Method
- 1
Cut the eggplant into sticks or thin slices and soak in salted water 30 minutes (removes the bitterness).
- 2
Drain and dredge in the flour.
- 3
Fry in very hot olive oil in batches until golden and crisp.
- 4
Drain on paper and serve with the cane molasses on top.
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