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.