top of page

Crispy Spanish Eggplant

This delicious crunchy snack is sure to please the whole crowd. 

Prep Time:

Cook Time:




45 Minutes

15 Minutes


Somersault, Iberian

Side Dish, Tapas

What You Need

  • Eggplant

  • Salt

  • AP Flour (We use Bobs Red Mill Gluten Free)

  • Vegetable oil

  • Eggs

  • Goat cheese

  • Honey

  • Sandcastle Iberian Spice Blend

  • Fresh Herbs

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.

  • Enjoy!

bottom of page