This is a simple yet delicious Spanish tapa with a personal twist: a muscovado-honey glaze that adds a deep, slightly liquorice note. It’s been a consistent favourite on the menu at my Tapas Revolution restaurants for the past three years and is one of my wife’s favourite dishes. Easy to prepare and full of flavour, these fried aubergines make a fantastic starter or snack.
INGREDIENTS
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1 aubergine
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1 egg
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100 g breadcrumbs
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600 ml oil for frying
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Salt, to taste
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2 sprigs fresh coriander (for garnish)
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For the honey glaze
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1 tbsp muscovado sugar
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4 tbsp honey
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2 tbsp water
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1 strip lemon zest
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1 dried chili
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1 sprig thyme
Preparation
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Make the glaze: in a small saucepan over low heat combine the honey, muscovado sugar, lemon zest, water, thyme and dried chili. Warm gently until the sugar dissolves and the mixture is just below boiling. Remove from the heat and set aside to infuse while you prepare the aubergines.
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Prepare the aubergine: slice the aubergine into pieces about one finger thick and lengthwise, similar to chunky chips. Lightly whisk the egg in a shallow bowl. Dip each aubergine slice in the egg, then press into the breadcrumbs to coat evenly. Place the coated slices on a plate, ready for frying.
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Heat the oil: pour the frying oil into a small saucepan and warm over medium heat to around 180°C. To test, drop a small piece of breadcrumb in—if it rises to the surface quickly (about one second), the oil is ready. Fry the aubergine slices in small batches so the temperature stays consistent.
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Fry and drain: carefully add a few slices to the hot oil and fry for approximately 3 minutes, until golden and crisp. Remove with a slotted spoon, drain on paper towels and season lightly with salt while still hot.
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Serve: arrange the fried aubergine on a serving plate, drizzle generously with the muscovado honey glaze, and scatter fresh coriander leaves on top. Serve immediately and enjoy this sweet-savory Spanish tapa.