Eggplant Chips with Feta and Honey…This is a treasured Spanish Tapa that has been given to me by our dear friend David Carreras….
Eggplant Chips with Feta and Honey
This is a treasured Spanish Tapa that has been given to me by our dear friend David Carreras. David is the owner of the beautiful Spanish Toro Tapas Bar Restaurant in Accra- Ghana, and this recipe is one of the highly recommended items in his restaurant. It is a combination of elegance and simplicity. With minimal list of ingredients, this tastes like a gourmet masterpiece – a combination of savory and sweet. Give it a try and I am pretty sure you’ll find yourself coming back to this dish again.
Watch the detailed video tutorial.
You need to thinly slice the eggplants, coat with flour and deep fry until crispy and golden, then simply top with crumbled feta cheese and drizzle with honey.
Use (Mediterranean eggplants or Asian eggplant.
Many thanks David for the recipe!
For those following a gluten free diet, replace the flour with rice flour
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Slice the eggplants into very thin rounds, about 1/8 inches / 1/3 cm thick. (Preferably use a mandoline)Sprinkle some salt over the eggplant slices
Dredge each slice in flour (the eggplant slices should be entirely covered with flour.
Fry the coated eggplant slices in batches (don’t over-crowd the frying pan) until golden brown. Remove with a slotted spoon and drain on a paper towel.
Honey adds such a subtle flavor to the savory eggplants
A special starter with unexpected flavors where you will end up with crispy eggplant chips, sprinkled with feta cheese and drizzle with honey. The end result is sweet and savory flavors that contrast beautifully in each bite, it is hard to know they are made with eggplants.
Ingredients:
- 2 medium-sized eggplants (450 g. / 1 lb.)
- 100 g. / 3.5 oz. goat feta cheese
- 3/4 cup flour
- 5 tablespoons honey
- A pinch of salt
- 4 cups canola oil, for deep frying
Directions:
- Trim the end of the eggplants.
- Slice the eggplants into very thin rounds, about 1/8 inches / 1/3 cm thick. (Preferably use a mandoline)
- Sprinkle some salt over the eggplant slices
- Dredge each slice in flour (the eggplant slices should be entirely covered with flour).
- Turn on the fryer and heat oil to 190°C / 375°F. If you don’t have a thermometer, the bread method works well. Check the temperature of the oil by dropping a cube of crustless white bread in the oil. It should be golden in 60 seconds.
- Fry the coated eggplant slices in batches (don’t over-crowd the frying pan) until golden brown. Remove with a slotted spoon and drain on a paper towel.
- Crumble the feta cheese and equally spread on top of the eggplant slices.
- Generously drizzle with honey just before serving. Enjoy!
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
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Instructions
No Steps Found !
- Course : APPETIZERS, Snacks
- Recipe Type : APPETIZERS, LEBANESE RECIPES, Snacks
- Ingredient : Egglants, Feta, Honey
11 Responses to Eggplant Chips with Feta and Honey…This is a treasured Spanish Tapa that has been given to me by our dear friend David Carreras….
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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Now something like this could just satisfy my kettle chip addiction and be healthier! Great recipe, Hadia!! xo
Thank you Ally! I promise you will love it! Xo xo!
I’ve had a variation on this in Spain and it was (and still is) one of my favorite dishes. So simple but tasty!
Yes, it is a Spanish tapa Caroline!! True, so simple yest so delicious!
Wow! Sure is a different way of eating eggplant. Love it!
Thank you, Christine! Glad you like it!
Always love salty and sweet together. The feta and honey are great additions to the savory eggplant!
It looks delicious 😋! I will do it soon it sounds good for the summer time appetizers
You will love the flavors Lyia! XO XO!
Fpr years, when visiting Ghana I always ask my friends to go to Toro Tapas for this specific dish and I wanted to recreate it here in South Africa. Today I found the recipe you posted and you made my day! Thanks Thanks Thanks!
Louis, I so agree with you, it looks fancy and it tastes fancy-but is super quick and easy to make!! Our friend David, the owner of the Toro Tapas, was kind enough to share his outstanding recipe with me! Happy to hear from you!! Enjoy!