Berenjenas Con Miel

Instructions

1. Step 1

   Trim the eggplant and cut it into batons about 1 cm thick.

   Ingredients used: 600.0 gr Eggplant

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine the whole milk with 4 gr of the salt in a mixing bowl. Submerge the eggplant and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 4.0 gr Salt, 480.0 ml Whole Milk

   Cookware: mixing bowl

3. Step 3

   Drain the eggplant in a colander, then dry the pieces thoroughly.

   Cookware: colander

4. Step 4

   Pour the olive oil into a heavy pot and heat over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 720.0 ml Olive Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

5. Step 5

   Coat the drained eggplant in the wheat flour in small batches, shaking off the excess.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Wheat Flour

   Cookware: mixing bowl

6. Step 6

   Lower the coated eggplant into the oil in batches. Fry until crisp and golden, maintaining the oil between 175°C and 180°C.

   Timer: 12 min (fixed)

   Cookware: Kitchen thermometer, Large heavy pot with lid, slotted spoon

7. Step 7

   Transfer the fried eggplant to a wire rack set over a baking sheet. Season with the remaining 2 gr salt while hot.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Salt

   Cookware: baking sheet, slotted spoon, wire rack

8. Step 8

   Arrange the eggplant on a serving plate, drizzle with the cane syrup, and serve immediately.

   Ingredients used: 60.0 ml Sugarcane Syrup