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Berenjenas con Miel (Fried Eggplant with Honey)

Yields4 ServingsPrep 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
1

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.

2

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.

3

Heat the Oil:

Heat a good amount of oil in a frying pan – the oil should be about 1/2-inch deep.

4

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.

5

Serve:

While still hot, drizzle the fried eggplant with honey and serve immediately.

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories300
% Daily Value *
Total Fat 14g18%
Sodium 300mg14%
Total Carbohydrate 45g17%

Dietary Fiber 5g18%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.