One of our personal favourite tapas, deep-fried aubergine with honey. It may not sound like the best combination, but trust us, it’s delicious. The subtle flavor of the aubergine comes through and the crispy coating and sticky honey make it a heavenly dish.
Aubergines (300g), in 7-8mm-thick slices
Plain flour 110g
Olive oil 5 tbsp, plus extra for deep-frying
Cold water 150ml
Egg whites 2
Clear honey for drizzling
Fine sea salt
Coat aubergine slices lightly on both sides with salt and set aside for 30 minutes. Sift the flour into a bowl, make a well in the centre and add the oil and water. Gradually beat together to make a smooth batter. Set aside to rest, along with the aubergines.
Pat the aubergine slices dry with kitchen paper. Pour 1cm of olive oil into a large deep frying pan and heat it to 180C.
Whisk the egg whites into soft peaks and fold them into the batter. Dip the aubergine slices, a few at a time, into the batter, add them to the hot oil and deep-fry for 1 minute on each side until crisp and golden. Leave to drain briefly on kitchen paper and serve drizzled generously with honey.