Berenjenas con Miel (Fried Eggplant with Honey)

Ingredients:

• 4 Japanese eggplants, cut into ¼ inch (6 mm) slices
• Salt
• 2 ½ cups (590 ml) milk
• Vegetable oil, for frying
• 1 cup (240 ml) flour
• 3 tablespoons (45 ml) honey
• Lemon zest, to garnish

Method:

Place the eggplant slices on a rack set over a baking sheet and season with salt. Top with another baking sheet, press firmly and allow the eggplant to release its moisture, 20 minutes.

Transfer the eggplant to a bowl and cover with the milk. Refrigerate for 2 hours or up to overnight.

In a large heavy-bottomed pot, bring the oil to 350 F (175 C).

Remove the eggplant from the milk, shaking off any excess. Dredge the eggplant in the flour and fry in batches, until golden, 3-4 minutes.

Using a spider, strain the eggplant out of the oil and drain on a paper towel-lined tray. Season immediately with salt.

Transfer the fried eggplant to a serving platter, drizzle with honey, garnish with lemon zest and serve immediately.