- 1 eggplant
- 1 egg
- 100 grams of flour
- 100 grams of breadcrumbs (optional)
- Salt and pepper to taste
- Frying oil
- Honey
- Goat cheese or Blue cheese
Wash the eggplant and cut it into thin slices about 1 cm thick, or into wedges, whichever you prefer. Place it in a container with salty water. Let it sit for half an hour.
Drain the eggplant and coat it with flour. Then dip it in beaten egg and finally coat it a second time in flour or, if you prefer, in breadcrumbs. In slices and breaded with breadcrumbs is the most common way to eat it in Cuba.
In a pan, heat oil for frying. When it’s hot, add the breaded eggplant. Remove it when the coating is golden brown on both sides. Let it drain excess fat on an absorbent paper.
This recipe can also be made without breading the eggplant, but it won't be as crunchy.
Serve it hot, drizzling a thin stream of honey on top and adding some crumbles of goat cheese or Queso Azul Escambray, which is one of the best Cuban cheeses, to contrast with the sweet taste of the honey.
This way of combining flavors when presenting the Fried Eggplant, I was able to enjoy at the Can Juliet Restaurant in Barcelona. They are specialists in grilled foods. They have affordable prices and a very homemade taste. If you visit them, you will also be able to taste one of the distinguished dishes of Cuban cuisine, Roast Pork.
Enjoy your meal!!