Berenjenas con Miel (Crispy Aubergine with Honey and Rosemary Salt)

Ingredients

• 2 aubergines
• 80 g plain flour
• 3 tbsp runny honey
• 500 ml sunflower oil, for frying
• 1 fresh rosemary
• 1 tsp sea salt flakes

Method

1. 1

   Cut the aubergines into 1 cm rounds or batons. Lay on a tray, salt lightly, and leave for 10 minutes to draw out moisture. Pat dry thoroughly with kitchen paper.

2. 2

   Finely chop the rosemary leaves and mix with the sea salt flakes in a small bowl to make rosemary salt.

3. 3

   Toss the aubergine pieces in the plain flour, shaking off any excess.

4. 4

   Heat the sunflower oil in a deep pan to 180°C. Fry the aubergine in batches for 2–3 minutes until golden and crisp. Drain on kitchen paper.

5. 5

   Arrange on a serving plate, drizzle generously with honey, and scatter over the rosemary salt. Serve immediately.