Berenjenas con Miel

🔥 Prep

• Slice the 2 eggplants into ½‑inch rounds and place them in a bowl.
• Sprinkle the slices with 1 tsp salt, let sit for 10 minutes, then pat dry with paper towels.
• Measure out 1 cup flour into a shallow dish for dredging.
• Measure 3 tbsp honey into a small bowl and set aside.
• Pour 2 cup oil into a deep skillet or pot, ready for heating.

🔥 Cook

• 1. Heat the 2 cup oil in a deep skillet over medium-high heat until shimmering (about 2 minutes).
• 2. Dredge each eggplant slice in the 1 cup flour, shaking off any excess.
• 3. Carefully lay the floured eggplant slices in the hot oil; fry for 3-4 minutes per side until golden brown.
• 4. Using a slotted spoon, transfer the fried eggplant to a paper towel–lined plate to drain excess oil.
• 5. In a small saucepan, warm the 3 tbsp honey over low heat for 1 minute until fluid.
• 6. Drizzle the warm honey over the fried eggplant, then sprinkle a pinch of the remaining salt if desired.
• 7. Serve immediately.

🔥 Serve

• Arrange the honey‑drizzled eggplant on a platter and garnish with a sprinkle of flaky sea salt.
• Accompany with lemon wedges for a bright contrast.
• Pair with crusty bread or a simple green salad dressed with olive oil and sherry vinegar.