Preparation

Aubergine is a versatile vegetable that combines well with many foods, whether it is stewed, stuffed (with meat, fish or other vegetables), roasted, battered, boiled, fried, grilled or otherwise. The important thing is that is cooked, though, because the heat during the cooking process removes the toxic alkaloids that aubergine naturally contains.

Aubergine chips with honey (or treacle) are a traditional tapa in Andalusian cuisine. They are crispy and really tasty, thanks to the sweet touch that the honey adds. This is a simple, accessible and delicious dish, ideal for eating as a starter or as an accompaniment to meat or fish.

Preparation:

Wash and dry the aubergines, remove the ends and cut them into thin strips. Place them on a draining rack and sprinkle them liberally with salt.

Leave the aubergine chips for 20 minutes so that the water drains out, meaning they will be crispy when fried.

After 20 minutes, rinse them well under running water to remove the excess salt. Drain and then dry them with a clean cloth or paper towel.

Place the flour in a clean plastic bag and then add the chopped aubergines. Close the bag and shake it well until the chips are covered in flour all over.

Heat the Betis olive oil in a frying pan, and when it is hot, throw in the chips in batches. It is important to do it in this way, since if we try to fry too many at the same time, the temperature of the oil will be significantly reduced and the aubergine will absorb a lot of oil. Fry the chips until the surface turns a lovely golden colour.

Remove the chips from the pan and place them on some kitchen paper to absorb the excess fat.

The chips can be served in a basket or in a dish with a bit of height, so that they remain upright. Drizzle a little honey or treacle over them. If you wish to emphasise the contrast between sweet and salty flavours, sprinkle a little salt over the chips just before serving them.

Note: serves 4. Preparation time 50 minutes. Cooking time: 15 minutes.