Sweet & Savory Spanish Eggplant | Berenjenas a la Española Recipe (2024)

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• 1eggplant
• 1/4cupall-purpose flour30 grams
• 2cage-free organic eggs
• 1/4cupextra virgin olive oil60 ml
• honey
• goat cheese
• handfulfreshly chopped parsley
• sea salt & black pepper

1. Cut 1 eggplant (washed & patted dry) into diagonal slices that are 1/2 inch (1.25 cm) thick, season the slices of eggplant generously with sea salt on both sides, add to a colander and let them sit for at least 30 minutes

2. After 30 minutes, rinse the slices of eggplant under cold water to remove all the salt, add the slices of eggplant on top of paper towels and gently pat completely dry, then season with sea salt & black pepper just on one side

3. Heat a medium to large fry pan with a medium heat and add in a generous 1/4 cup (65 ml) extra virgin olive oil

4. While the oil is heating, add 1/4 cup (30 grams) all purpose flour into a shallow bowl and crack 2 eggs into a seperate shallow bowl, season the eggs with sea salt & black pepper and whisk together

5. Coat each slice of eggplant in the all-purpose flour, making sure to fully coat them all around and then shaking off any excess flour

6. After heating the oil for about 5 minutes on a medium heat, it should be nice & hot but not smoking, start coating the slices of eggplant in the egg wash and then into the pan, making sure they are all in a single layer (it took me 2 batches to cook all the eggplant)

7. After 3 minutes flip the slices of eggplant to fry the other side, after another 3 minutes remove the slices of eggplant from the pan and transfer into a dish with paper towels, cook your next batch in the exact same way

8. Once all the eggplant is fried, add to a serving dish, drizzle with a generous portion of honey, crumble some goat cheese over the eggplant and sprinkle with freshly chopped parsley, serve at once, enjoy!