Getting your player ready...
From “Catalan Cuisine,” by Coleman Andrews. Serves 4-6.
Ingredients
2/3 cup flour
1 cup water
1/2 teaspoon salt
1/4 teaspoon baking soda
Olive oil
4-6 Japanese eggplants, skin on, cut into 3-inch-by- 1/2-inch strips
Honey to taste
Directions
Make a batter of the flour and water, then add the salt and baking soda and whisk briskly. Allow to rest for 5-10 minutes.
Fill a deep pan with at least 3/4 inch of oil (or use a deep-fryer) and heat the oil to about 375 degrees.
Dip the eggplant pieces into the batter and fry until golden-brown, turning once.
Drain, drizzle with honey and serve immediately.
