While the Arabs are credited with introducing the eggplant into the Iberian Peninsula in the 8th century, it was the Sephardic Jews who embraced the fruit and used it in numerous dishes. This sweet and savory version is a favorite tapa in Seville. It can also be served as a side dish for roasted or grilled chicken, meat or fish. Honey and sesame seeds are also legacies of the Arabs.
See other related recipes in Tasty Bites of Seville.
Yield: 24 (3 slice) portions
Preparation time: about 1 hour 15 minutes including unattended soaking time
Shelf life: best in 1 day
Ingredients
4 (1-pound) purple eggplants, peeled and cut crosswise into 1/8-inch-thick slices (about 18 slices per eggplant)
Salt
3 cups all-purpose flour
3 cups milk
4 large eggs, beaten
1 quart olive oil, for frying
½ cup honey (preferably not very flowery honey), heated
½ cup sesame seeds, toasted
½ cup chopped fresh mint leaves
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