Spanish · Lunch
Fried Battered Eggplant
Battered eggplant rounds fried until crisp and golden, a Spanish tapas classic served with honey drizzle in the Andalusian style. Coated in flour and sparkling water batter, seasoned with smoked paprika, then shallow-fried to a crackling crust. Served warm with lemon wedges.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
6.8gProtein
32.4gFat
42.6gCarbs
13.9gSugar
6.1gFiber
682mgSodium
0mgChol
4.7gSat Fat
610mgPotassium
48mgCalcium
2.4mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Slice the eggplant into 1/3-inch rounds on a cutting board, salt lightly, and lay on paper towels for 15 minutes until moisture beads on the surface.
2
Whisk
In a medium bowl, whisk the flour, smoked paprika, and salt with the chilled sparkling water until just combined into a thin, lump-free batter.
3
Fry
Heat the olive oil in a heavy skillet over medium-high heat until a drop of batter sizzles immediately. Fry the eggplant rounds in batches 2–3 minutes per side until deep golden and crisp.
4
Plate
Arrange the fried eggplant on a plate, drizzle with honey, and serve immediately with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 2/3 cup80g all-purpose flour
- 2/3 cup160ml sparkling water, chilled
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt, plus more for serving
- 2/3 cup160ml olive oil, for shallow-frying
- 2 tbsp42g honey, for drizzling
- 22 lemon wedge, for serving
