Crispy aubergine bites with honey and lime

Crispy aubergine bites with honey and lime

By
From
Green Kitchen Travels
Makes
20

We first tried Berenjenas con miel – deep-fried aubergine bites with honey – in a tapas restaurant in Barcelona. We love the simplicity of the ingredients and the way it’s served. Inside the crust, the aubergine is soft as butter and it is flavoured with fresh lime and a drizzle of sweet honey. It is just a wonderful combination – fresh, sweet and savoury. Here we oven-bake the aubergine wedges instead of frying them. They only need a light drizzle with oil to become crisp on the outside and deliciously soft inside.

Ingredients

Quantity Ingredient
1 aubergine
500ml milk of your choice
150g polenta
2 teaspoons coarse sea salt, plus extra for serving
cold-pressed olive oil

To serve

Quantity Ingredient
2 limes, finely zested
2 tablespoons clear honey

Method

  1. Cut the aubergine into small wedges, around 7.5 cm long. Place them in a large bowl and cover them with the milk. Leave to soak for about an hour to draw out the bitterness. Set the oven to 220°C and line a baking sheet with baking parchment.
  2. Mix the polenta with the sea salt in a shallow bowl. Remove the aubergine from the milk and coat the wedges in polenta. Turn a couple of times to make sure they are evenly coated, then place them on the prepared baking sheet. Drizzle lightly with olive oil and bake for about 12 minutes or until lightly golden and crispy and soft on the inside. Serve topped with some extra sea salt, lime zest and honey drizzled on top.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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