Crispy Spanish Eggplant
This delicious crunchy snack is sure to please the whole crowd.
Side Dish, Tapas
What You Need
AP Flour (We use Bobs Red Mill Gluten Free)
Sandcastle Iberian Spice Blend
What To Do
Slice the eggplant diagonally about 1/3 of an inch thick.
Generously salt on both sides. place in a colander and allow to sweat for 30 minutes. Place a plate underneath to catch the water. Do not skip this step, it helps draw out bitter flavors and makes the end result less greasy.
Whisk 2 eggs with a pinch of salt, and 2 large pinches of our Iberian Spice Blend.
Dust the eggplant in the flour, dip in the egg mix, and again into the flour.
Pour 1/3 of an inch of oil into a large saucepan on medium heat. The oil should not smoke. Fry the eggplant for 3 minutes on each side. Remove from the oil and place on a plate with a paper towel.
Prepare your fresh herbs. for Parsley we prefer chopped, and basil as whole leaves.
Arrange your eggplant on a plate, and drizzle with lots of honey, goat cheese, and Iberian Spice Blend.
Finish with herbs.