My husband brought home two eggplants home from the markets this morning and mentioned that maybe we could do something with them for lunch. With a memory of eggplant chips drizzled with a dark honey, I looked to do something similar. After doing a little reading I realised that this eggplant dish: Berenjena Con Miel is a traditional Andalucian dish. It was by chance that I ordered the eggplant chips from the menu of the day in Cordoba, but I was more than content that I had. There are more than a few recipes available but here are a few suggestions: Cook Live Eat Vegetarian , Andalucia.com and Julie Around the World .
I used sliced rounds of eggplant, dipped in beaten egg then a mix of rice flour and polenta and then pan fried in olive oil. Honey on its own or a mix of honey and lemon both worked well for our lunch.
Left overs will be used to make an Italian style eggplant stack with the layering of eggplant, tomato sauce and topped with grated Parmesan.