Saturday, June 6, 2015

Fried Aubergine & Killarney Honey - A Spanish Tapa Killarney Style

I was chatting with a good friend of mine the other day about going on holidays and I was recommending the lovely resort town of Costa Teguise in Lanzarote as an option for her to go now that she has a young family. I went there 3 times in 12 months recently! The food there is amazing!! It is here that I discovered the Spanish tapa of fried aubergine with honey. I feel in love with it. Even my husband who is 'afraid' of every type of vegetable couldn't say no to these tasty morsels.

As I was reminiscing about all the wonderful meals we had in that resort, I remembered those gorgeous bite size aubergine slices and all of a sudden I got a mad craving for them. So instead of my usual salad for lunch, I decided to change things up today and make the fried aubergines.

We are incredibly lucky here in Killarney that  there are amazing honey producers close by - Killarney Honey. However, any really good honey will suffice to sweeten up these deliciosus treats.


  • 1 aubergine, peeled and sliced into round discs
  • Sea salt
  • Table salt
  • 1-2 tbsp of flour
  • Good runny honey
  • Good quality  balsamic syrup
  • 5-6 tbsp of rapeseed oil (or other flavourless oil)

  1. Place the aubergine slices in a plate and sprinkle with the table salt and leave for 10 minutes.
  2. Using kitchen paper, press down on the slices to release and remove all the water that seeps from the slices.
  3. Put the oil on a high heat.
  4. Place the flour on a plate and dip each slice of abergine into the flour, making sure they are completely coated. Shake off the excess flour.
  5. Carefully place each disc of aubergine in the hot oil, and cook for 2 minutes, before turning and cooking for a further 2 minutes, or until golden brown.
  6. Remove the slices from the oil and place on kitchen paper to allow the excess oil to drain away.
  7. Place the disc of aubergine on a plate and drizzle generously with your honey, sprinkle with coarse sea salt and finally drizzle for balsamic syrup over the aubergine.

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