- 1 eggplant
- 1 egg
- 100 grams of flour
- 100 grams of breadcrumbs (optional)
- Salt and pepper to taste
- Cooking oil
- Honey
- Goat cheese or Blue cheese
Wash the eggplant and slice it into thin rounds about 1 cm thick, or into wedges, depending on your preference. Place it in a container with salted water and let it soak for half an hour.
Drain the eggplant and coat it in flour. Then, dip it in beaten egg, and finally coat it a second time with flour or, if you prefer, with breadcrumbs. Sliced and breaded with breadcrumbs is the most common way to eat it in Cuba.
In a pan, heat oil for frying. When the oil is hot, add the breaded eggplant. Remove it once the crust is golden on both sides. Allow it to drain excess grease on a paper towel.
This recipe can also be made without breading the eggplant, but it won't be as crispy.
Serve it hot, drizzling a little honey on top and adding some crumbles of goat cheese or Queso Azul Escambray, which is one of the best Cuban cheeses, to create a delightful contrast with the sweetness of the honey.
I had the pleasure of experiencing this way of combining flavors when I tried the Fried Eggplant at Can Juliet restaurant in Barcelona. They specialize in grilled dishes. Their prices are affordable, and the flavors are very homey. If you visit, you’ll also have the opportunity to savor a signature dish of Cuban cuisine, the Roast Pork.
Enjoy your meal!