Este mes Paula nos propone una receta muy original, típica de Murcia y Andalucía. ¡Menuda pinta tienen! Encontraréis aquí la receta en castellano, ¡gracias por compartirla!
Paula proposes an original recipe this month from her blog; it is typical from the Murcia and Andalucía regions. They have an amazing taste! Thanks for sharing it.
Ingredients
2 aubergines
Extra virgin olive oil
Salt
Honey
Preparation2 aubergines
Extra virgin olive oil
Salt
Honey
Wash and wipe the aubergines well. Slice them thinly and salt them slightly on both sides. Put the aubergine to drain individually for one hour, to lose any bitterness . Wipe the aubergines with an absorbent paper, removing the maximum amount of salt.
Deep-fry the aubergine slices in plenty of hot
olive oil. Remove when brown and put them on a new piece of absorbent paper, to get rid of the remaining
oil. Paula advises not to pile
them up and to keep them separated to avoid them from softening. Sprinkle with a generous spoonful of
honey and serve.
Paula usually peels the aubergine skin off for the
children but this step is not necessary.
Once the aubergines chips are ready you may sprinkle sesame seed on top or
accompany them with slices of duck.
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