Crispy Eggplant w/Honey & Cojita Cheese

When we were in Barcelona, Spain a couple of years ago, this was a popular tapa served in many restaurants. I decided to recreate it, and was it ever delicious! Just the right amount of sweetness, heat and tang! The grated cojito cheese was perfect for this dish!!

Crispy Eggplant w/Honey & Cheese

Category: APPETIZERS, Bites

Servings:  2 Servings

Crispy Eggplant w/Honey & Cheese


  • 2 small eggplants or 4 baby eggplants
  • Sea salt
  • Flour
  • Olive oil
  • Honey, grated cojito cheese, Allepo red pepper & parsley for garnish


  1. Wash and then thinly slice your eggplant on a mandolin. I sliced mine at the 1/8 setting. Lay the slices single layer on a tray lined with parchment paper. Sprinkle all the slices with sea salt. Let sit for 30-45 minutes to sweat out most of the liquid.
  2. Once the allotted time has passed, pat all the pieces dry with paper towels. This will also remove most of the sea salt. Set aside.
  3. In a shallow dish, add 1 – 2 cups of all purpose flour.
  4. Heat 1/2 cup olive oil on medium high heat.
  5. Dredge the eggplant slices in the flour, a few at a time.
  6. Place the floured slices in the heated oil and lightly brown on both sides. They will brown quickly, so you have to work fast.
  7. Serve immediately with a drizzle of honey, a sprinkle of Allepo red pepper and a generous amount of cheese. Finish with chopped parsley.

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