Berenjenas a la miel “almíbar de canela y limón”

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a special dish, Berenjenas a la miel “almíbar de canela y limón”. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have Berenjenas a la miel “almíbar de canela y limón” using 8 ingredients and 5 steps. Here is how you cook it.

las berenjenas a la miel es un plato muy tradicional en Andalucía, sobre todo por la provincia de Córdoba.

Pero yo le he dado una vuelta y las he preparado de una forma distinta y no menos sabrosa, provocarla y ya veréis.

Ingredients and spices that need to be Get to make Berenjenas a la miel “almíbar de canela y limón”:

1. 1 berenjena mediana
2. 1 lata cerveza
3. 200 gr. harina
4. Sal
5. Aceite de oliva virgen
6. 100 gr. De azúcar
7. 1/2 limón
8. Canela en polvo

Instructions to make to make Berenjenas a la miel “almíbar de canela y limón”

1. Cortamos y pelamos la berenjena, formando medias lunas o bastoncillos según nos parezca mejor.
   
   las ponemos en un bol con agua y sal en abundancia para que pierdan el amargor y las dejamos durante unos treinta minutos.
2. Entre tanto, preparamos una tempura con la cerveza muy fría y harina, formando una masa bastante espesa, y la dejamos reposar un rato en la nevera.
3. En un cazo ponemos unos cien gramos de azúcar con un poco de agua, unas rodajas muy finas de limón y canela en polvo, y lo dejamos que se forme un almíbar no demasiado espeso, paramos el fuego y lo dejamos enfriar.
4. Colocamos una sartén en el fuego con bastante aceite, cuando este caliente vamos pasando por la tempura las berenjenas previamente secas y las freímos hasta que las veamos doraditas, las colocamos sobre un papel absorbente.
5. Las emplatamos que nos queden un poco espaciosas las regamos con el almíbar y listo ya tenemos unas deliciosas berenjenas a la miel. Bon profit!!!

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