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This is another really good, easy tapas dish that sells very quickly in José. The delicious, subtle flavour of the soft aubergine comes through when it is cooked in this way and the crispy coating and sticky honey make this a heavenly dish.

+ Ingredients

300g aubergines, cut into 7“8mm-thick slices
110g plain flour
5 tablespoons olive oil, plus extra for deep-frying
150ml cold water
2 free-range egg whites
Clear honey, for drizzling

Fine sea salt

+ Method

Sprinkle the aubergine slices lightly on both sides with salt and set aside for 30 minutes. Sift the flour into a bowl, make a well in the centre and add the oil and the water. Gradually beat together to make a smooth batter. Set aside to rest, along with the aubergines.

Pat the aubergine slices dry with kitchen paper. Pour 1cm of olive oil into a large deep frying pan and heat it to 180°C.

Whisk the egg whites into soft peaks and fold them into the batter. Dip the aubergine slices, a few at a time, into the batter, add them to the hot oil and deep-fry for 1 minute on each side until crisp and golden. Leave to drain briefly on kitchen paper and serve immediately while they are
still hot and crisp, drizzled generously with the honey.

Serves 4“6