Fried aubergines with molasses - berenjenas con miel de caña

This dish is popular in both Granada and Malaga provinces, where there was once a thriving sugar-cane industry. The port of Motril on the coast of Granada historically owes its development to sugar-cane. Molasses can still be purchased locally in traditional honey jars as a thick dark liquid. The name miel de caña literally means 'honey of sugar cane', although no bees are involved in its production.

You will need:

One or two aubergines 
Salt
Plain flour (aka harina de trigo)
olive oil
molasses (or something that suitably drizzles, e.g. honey)

 Cut the aubergines into slices about 3 - 4 mm thick.

Immediately immerse in salted water and leave for about half an hour. Weigh down the slices with a plate to keep them immersed.

After the aubergine slices have soaked, heat some oil in a non-stick frying pan. You need enough oil to cover the pan and come halfway up the sides of (but not cover) the slices. Drain excess water off the aubergines and place each side in flour so that it sticks to the aubergine. The flour will prevent the aubergine from taking up too much oil in the pan.

As each slice is coated with flour, place it into the hot oil. It should be hot enough for the aubergine to sizzle. Do not remove too many aubergine slices from the salted water at once. They need to be damp so that the flour sticks!

Excuse flour-encrusted thumbnail

Each aubergine needs its own space in the frying pan. You may need to fry several batches and place the cooked ones in an oven draining on kitchen paper whilst frying the next batch. Turn the aubergines once browned so that the other side can cook.

 You might like to turn them once or twice more.

Remove from oil and serve hot. Two medium aubergines make two generous portions.

Drizzle the fried aubergines with molasses or something else suitably sweet. I used honey. Molasses (black treacle) will appear darker and have a much stronger flavour.

Yogurt containing chopped cucumber and mint, and a bit of crusty bread make a great accompaniment.