Spanish SECRET to loving EGGPLANT: 5-Minute CRISPY CRUNCHY HONEY CHIPS
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- Опубликовано: 10 окт 2020
- Spanish SECRET to loving EGGPLANT: 5-Minute CRISPY CRUNCHY HONEY CHIPS
This recipe is the Spanish secret to loving eggplant: 5-Minute Crispy chips hot from the pan and drizzled with honey. Fried Eggplant with Honey otherwise known in Spain as Berenjenas con Miel is a fun and crunchy treat that you can serve as a perfect vegetarian Spanish side dish to a multi-course meal or even a little plate to serve at tapas time! Another fun Mediterranean way to add healthy vegetables to your everyday diet.
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage. 
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Caroline, you so inspire me to eat healthy! Many of your recipes will be a main part of my new repertoire. Thank you for your videos. I enjoy that your quick to the point, and your recipes are quick and easy. No excuse not to eat healthy. I'm about to try the eggplant chips today.
Hi Linda - It is so incredibly gracious of you to send me such a nice message. It really means a lot to know there are people out there who appreciate all the hard work I put into it since that’s why I’m doing all this! Thanks very much. Cheers, Caroline
I made and nearly ate all of the eggplant crisps. Wow! they are wonderful! Thank you for sharing this recipe Caroline. It seems to be one that can have additions like a light zesting of lemon zest maybe. Your channel has become a favorite, so I passed it along to a couple of friends. They love you to.
Thanks, Linda! and thanks for the pass-alongs to your friends, what a treat for me to know. I first had these eggplants at a friend’s restaurant and fell in love with them. Very common tapa in Spain and (secretly) one of the only ways I like eggplant….not my favorite vegetable! So I’m so glad you like them too. Cheers, Caroline
OMG I made this tonight and it was AMAZING! Thank you!
Hey Laura! Thanks so much for your comment. In the past, I’ve sometimes struggled with good ways to use eggplant. No more with this one! I really appreciate your thumbs up! Cheers, Caroline
@@mediterraneanminutes Yes, the struggle is real! We had a bumper crop of eggplant last year and it's so delicious, but trying to find additional ways to use it other than in lasagna or oven-fried. Can't wait to try your potato recipe also! By the way, I LOVE your channel
@@lauragiannavola9597 Hey, you are a total sweetie to say so. Thanks much, Laura!
🖐👍🌹
What kind of oil did you fry the eggplant in?
Thanks!
Hi there Sally! Thanks for the question. To use the same oil, you’ve actually have to visit us in Spain since I used the oil we make from the orchard on the farm, it’s a bit of a Heinz 52 variety since we have about 5 different types of olives in the mix! BUT…to be a bit more realistic, I’d recommend a mild flavored olive oil like Arbequina (super popular in the US because it is so mild) and just make sure to remember to fry it at about 375F so the oil can retain most of its healthy qualities and don’t add the eggpant until it does so that the oil doesn’t soak into the eggplant too much. Hope you like it… and keep on eating the Mediterranean way every day!