INGREDIENTS (FOR 4 PEOPLE)

1 large aubergine
Milk or beer to suit your taste
Wheat flour to suit your taste
Extra virgin olive oil to suit your taste
Salt to taste
Andalusia sugar cane molasses to taste

Method

Clean the aubergine and cut into thin slices. Leave to rest for 30 minutes, covered with salt and with milk or beer. The beer will bring a bitter touch that will contrast with the Andalusian sugar cane molasses.
After 30 minutes, drain and toss in the flour and fry in hot olive oil. When cooked, place on absorbent paper to remove the excess oil. Serve warm, covered in Andalusian sugar cane molasses.