Crispy Eggplant Triangles With Lime Salt

Crispy Eggplant Triangles With Lime Salt

Posted 2015-03-29 by Annalisa Brownfollow
Berenjenas con miel is a typical Spanish tapa where pieces of eggplant are fried into a golden crisp fritter, drizzled with sugar cane molasses and sprinkled with a little sea salt. The contrasting combination of salty and sweet flavours is complemented perfectly with the soft velvety interior and crispy exterior.

In keeping with my 60-Day Clean Eating Challenge, I've substituted flour with polenta and baked instead of fried the eggplant to make a healthier and gluten free version of the Berenjenas con miel tapa.

Crispy Eggplant Triangles with Lime Salt, a healthier and gluten free version of the typical Spanish tapa, Berenjenas con miel.

Preparation Time: 60-mins (includes soaking time)
Cooking Time: 15 minutes
Makes: 4-6 servings (Tapas Style)

1 Large Eggplant
1 Litre Almond Milk
150g Polenta
1 Teaspoon Sea Salt
1 Teaspoon Extra Virgin Olive Oil
3 Tablespoons Rice Malt Syrup
1 Tablespoon Lime Zest
1 Teaspoon Sea Salt

  • Wash the Eggplant and cut into thick triangles.

  • Place the Eggplant Triangles into a large bowl and cover with the Almond Milk , leaving the Eggplant to soak for an hour.

  • After cutting the eggplant into triangles, place into a large bowl of almond milk and soak for an hour to remove any bitterness.

  • Pre-heat the oven to 200°C.

  • In a zip lock bag, combine the polenta and sea salt.

  • Remove the Eggplant from the Almond Milk and place into the zip lock bag containing the polenta.

  • Shake the bag to thoroughly coat the individual pieces.

  • Combine the polenta, salt and eggplant triangles into a zip lock bag and shake to coat the pieces thoroughly.

  • Line a baking tray with alfoil paper.

  • Place the Eggplant Triangles onto the baking tray (being careful not to overlap the pieces). Drizzle with a little extra virgin olive oil..

  • Place the eggplant triangles onto a baking tray being careful not to overlap the pieces.

  • Bake for 15 minutes until the Eggplant Triangles are crispy and have turned a golden colour. The inside should still be soft in texture.

  • Remove the Eggplant Triangles from the oven and drizzle with rice malt syrup. Combine the sea salt and lime zest to make lime salt and sprinkle over the Eggplant.

  • Serve immediately while hot or can also be eaten cold.

  • Crispy Eggplant Triangles, a combination of salty and sweet flavours complemented perfectly with a soft velvety interior and crispy exterior.


    226619 - 2023-07-17 10:06:51


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