Lollipops eggplant with sobrasada
INGREDIENTS Eggplant
1 100 gr. of Sobrasada iberica
flour 2 eggs breadcrumbs
6 tablespoons honey 6 tablespoons water
spicy paprika PREPARATION
Peel and cut eggplant into thin slices, season and leave half an hour purge
sobrasada Having a ball on each circle and cover with another disc.
breaded with flour, egg, breadcrumbs and fry
Boil the honey with water and pepper and let cool
Fry the eggplants and pierce with a skewer simulating a lollipop.
Serve with honey to get wet. Blog Source
Ana in the kitchen Anne in the kitchen
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