Fried Eggplant with Honey (Berenjenas Con Miel)
This fried eggplant with honey recipe is a popular tapa throughout Andalusia. Known locally as berenjenas fritas con miel, it's a sweet and savory dish that you must try at least once! Luckily, it's easy enough to prepare at home.
Servings: 4
Ingredients
- 2-3 small eggplants (aubergines)
- milk to cover
- 1 tablespoon salt
- 2 teaspoon pepper
- all-purpose flour for breading
- good quality olive oil an inch or two for frying
- honey (miel) or molasses (miel de caña) for drizzling
Instructions
- Wash and dry the eggplant, then cut it into in round slices or in matchsticks, depending on your preference.
- Place the eggplant in a bowl, then cover with milk and add a pinch of salt. Allow the eggplant to soak for at least 30 minutes, but preferably for an hour to draw out any bitterness.
- Drain the eggplant thoroughly and pat the slices dry with paper towel.
- Season the flour with salt and pepper if desired, then coat the slices in the flour.
- Pour the olive oil into a pan to a depth of an inch or two, and heat it to 350-375°F (176-190°C). Fry the eggplant in batches, being careful not to not overcrowd the pan.
- Drain the fried eggplant on paper towels to remove excess grease, then season with a pinch of salt.
- Drizzle with honey or molasses before serving, and enjoy immediately (with salmorejo as a dipping sauce if desired).
Notes
- If you’re using larger or bitter eggplant, be sure to soak it in the milk and salt for at least 30 minutes, but preferably for an hour. If you’re using a variety that isn’t bitter, you can skip the soak.
- Use good quality olive oil for frying the eggplant. You’ll need enough to fill a frying pan with 1-2 inches of oil.
- Want to make this vegan? Drizzle the eggplant with the authentic miel de caña (sugar cane syrup), which is a type of molasses rather than honey, or serve with salmorejo (a cold Spanish soup) as a dipping sauce.
- Want baked ones instead of fried? Coat the eggplant slices in olive oil and spread them on wire racks set over cookie sheets. Bake at 425°F (218°C) for 25-35 minutes or until browned, switching the trays around halfway through.
