Eggplants in the Cordoba style :: Berenjenas a la Cordobesa

Those nights when you step in a restaurant, expecting the popular and traditional tapas, and you end up tasting new simple and delicious little bites. Those nights are awesome.

During our holidays, we found out a new place owned by a man from Cordoba. You know that kind of cooks that tell you: "oh, I suggest ordering this and that, you are not going to regret" and then, you eat nothing but boring things. But that man really pointed out! We ordered "Eggplants from Cordoba", following his instructions, and we were back to heaven. Scrumptious! The best was when asking him how he cooked them and, he humbly said it was too simple (it was love at first sight, we love simple things!).

  • 1 Eggplant 
  • Milk 
  • Olive oil

We are starting this recipe the night before you want to have the dish.  

Cut the eggplant into very thin slices. As thin as if you could see through them! This is the most important step in this recipe. I believe the best way to achieve it is by using a mandolin slicer, because you are going to get the same width for each slice and, on top of that, you will be working faster. However, since I cannot have all the cooking tools in my kitchen, I used a good knife and a lot of patience. 
Put the slices in a tray. Make sure it is 5 cm deep. Spread the slices all over the tray (the larger the best!) and cover them with milk. It is important to have them all soaked. Obvisouly, you can always have the eggplant in milk for 4-5 hours instead of the whole night, but they will be smoother if you let them in milk that long time.

The next day, heat the olive oil at maximum temperature. Fry the eggplants and leave them in a paper towel.

Do not pile them or you won't get the crunchy texture.
The final step is eating them with honey. You can either spread some honey on the eggplant (as I did the first time I ate this dish) or you can soak each slice in honey (as the picture shows). Whatever you do, JUST DO IT! ;)


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