Date posted: 04/09/2023

La Espanola aubergines in batter with goat’s cheese and honey

An amazing sweet and savoury dish which you must try at least once!

  • Serves 4
  • Timing: 50 mins
Votes: 1 Average: 5


Aubergine 350g
Everyday Favourites free range eggs 2
Everyday Favourites plain flour 90g
Beer 100ml
La Espanola olive oil (for frying) 250ml
Goat's cheese 100g


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  1. Cut the aubergines into 1cm slices, salt and leave them to stand in a colander for 20 minutes so that they lose their bitterness. Pat dry with kitchen paper and set aside.
  2. Beat the eggs in a bowl and gradually add the flour until smooth. Stir in the beer and mix gently.
  3. Heat the La Espanola olive oil gently in a frying pan. Coat the aubergines in the egg-flour mixture, remove and then fry in the hot oil until golden brown on both sides. Set aside on a plate on kitchen paper to absorb the excess oil.
  4. Divide the aubergines among the plates and add some black pepper and a pinch of salt.
  5. Serve whilst they are still hot, topped with crumbled goat's cheese and drizzled with honey.
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