Berenjenas con Miel, or Fried Eggplant with Honey, is a delightful Spanish dish that combines the crispy texture of fried eggplant with the sweet drizzle of honey. This popular tapas item features slices of eggplant that are lightly battered and fried until golden and crisp. Once cooked, the eggplant slices are immediately drizzled with honey, which adds a luscious sweetness that contrasts beautifully with the eggplant’s natural bitterness.
This dish is a favorite in Andalusia and other parts of Spain, known for its simple yet irresistible combination of flavors and textures. Berenjenas con Miel can be enjoyed as an appetizer, a side dish, or a unique dessert. The crispy texture of the eggplant paired with the rich, sticky honey offers a culinary experience that’s both rustic and sophisticated, making it a must-try for anyone exploring the delights of Spanish cuisine.
AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, VegetarianPrepare the Eggplant:
Slice the eggplant into rounds or strips about 1/4-inch thick. Sprinkle with salt and leave in a colander for 30 minutes to draw out bitterness.
Rinse the eggplant slices and pat them dry with paper towels.
Make the Batter:
Whisk the flour with cold water (or sparkling water) to make a smooth, thick batter. Let it sit for a few minutes. If you'd like, add a pinch of ground cumin or coriander for extra flavor.
Heat the Oil:
Heat a good amount of oil in a frying pan – the oil should be about 1/2-inch deep.
Batter and Fry the Eggplant:
Dip the eggplant slices in the batter, making sure they are well-coated.
Fry in batches in the hot oil until golden brown on both sides. Remove and drain on paper towels.
Serve:
While still hot, drizzle the fried eggplant with honey and serve immediately.
Ingredients
Directions
Prepare the Eggplant:
Slice the eggplant into rounds or strips about 1/4-inch thick. Sprinkle with salt and leave in a colander for 30 minutes to draw out bitterness.
Rinse the eggplant slices and pat them dry with paper towels.
Make the Batter:
Whisk the flour with cold water (or sparkling water) to make a smooth, thick batter. Let it sit for a few minutes. If you'd like, add a pinch of ground cumin or coriander for extra flavor.
Heat the Oil:
Heat a good amount of oil in a frying pan – the oil should be about 1/2-inch deep.
Batter and Fry the Eggplant:
Dip the eggplant slices in the batter, making sure they are well-coated.
Fry in batches in the hot oil until golden brown on both sides. Remove and drain on paper towels.
Serve:
While still hot, drizzle the fried eggplant with honey and serve immediately.
Notes
Perfect Wine Pairing:
- Montilla-Moriles: A chilled glass of Montilla-Moriles, a wine similar to sherry and from the same region as the dish, complements the sweet and savory flavors beautifully.
