Name: Berenjenas con Miel (Fried Eggplant with Honey)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Ingredients: 1 large eggplant; Salt for drawing out the water; 1 cup all-purpose flour (or chickpea flour for a gluten-free option); 1-2 cups cold water or cold sparkling water for a lighter batter; Olive oil or vegetable oil for frying; Honey or molasses for drizzling (cane honey is traditional in Andalusia); Optional: A pinch of ground cumin or coriander in the batter

AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, Vegetarian

Yields4 Servings

Prep Time45 minsCook Time15 minsTotal Time1 hr

1 large eggplant

Salt for drawing out the water

1 cup all-purpose flour (or chickpea flour for a gluten-free option)

1-2 cups cold water or cold sparkling water for a lighter batter

Olive oil or vegetable oil for frying

Honey or molasses for drizzling (cane honey is traditional in Andalusia)

Optional: A pinch of ground cumin or coriander in the batter

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.

Ingredients