Tapas Tuesday: Eggplant with Honey
This is at it's best when served hot. It loses quality quickly as it cools down so make only as many as you can eat. Rick and I were popping these in our mouths as soon as they cooled down enough to eat.
Servings: 4 servings
Ingredients
- 2 small eggplants sliced into 1/2" rounds
- 1 cup rice flour
- 1 cup cold water
- 1 teaspoon smoky paprika (we use pimentón de la vera)
- 1/4 teaspoon salt
- oil for frying
- honey for drizzling
- feta cheese for crumbling
- chopped parsley for garnish
Instructions
- Mix the rice flour, water, salt and smoky paprika to make a thick batter.
- Measure the oil in a large skillet. You want it about a 1/4" deep. It's hot when the oil seems to ripple on the surface. You could also drop some batter in. If it sizzles, the oil is ready.
- Working in batches, coat the eggplant in the batter and fry on both sides until golden brown, about 3 minutes per side.
- When finished, remove the golden brown disks of delight to a paper towel lined plate. Sprinkle with a little salt.
- To serve, place a few slices on a plate and drizzle with a little honey. Crumble a little feta cheese over top. Top with chopped parsley.