{"id":3989,"date":"2024-01-30T22:10:01","date_gmt":"2024-01-30T22:10:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3989"},"modified":"2024-02-09T21:32:14","modified_gmt":"2024-02-09T21:32:14","slug":"fried-eggplant-with-honey-berenjenas-con-miel","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fried-eggplant-with-honey-berenjenas-con-miel\/","title":{"rendered":"Fried Eggplant with Honey (Berenjenas Con Miel)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fried Eggplant with Honey (Berenjenas Con Miel)<\/span><\/h2>\n
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This\u00a0fried eggplant with honey<\/strong>\u00a0recipe is a popular tapa throughout Andalusia. Known locally as\u00a0berenjenas fritas con miel<\/em>, it's a sweet and savory dish that you must try at least once! Luckily, it's easy enough to prepare at home.<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2-3<\/span> small<\/span> eggplants (aubergines)<\/span><\/li>
  • milk to cover<\/span><\/li>
  • 1<\/span> tablespoon<\/span> salt<\/span><\/li>
  • 2<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • all-purpose flour for breading<\/span><\/li>
  • good quality olive oil an inch or two for frying<\/span><\/li>
  • honey<\/span> (miel) or molasses (miel de ca\u00f1a) for drizzling<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Wash and dry the eggplant, then cut it into in round slices or in matchsticks, depending on your preference.<\/div><\/li>
    • 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.<\/div><\/li>
    • Drain the eggplant thoroughly and pat the slices dry with paper towel.<\/div><\/li>
    • Season the flour with salt and pepper if desired, then coat the slices in the flour.<\/div><\/li>
    • Pour the olive oil into a pan to a depth of an inch or two, and heat it to 350-375\u00b0F (176-190\u00b0C). Fry the eggplant in batches, being careful not to not overcrowd the pan.<\/div><\/li>
    • Drain the fried eggplant on paper towels to remove excess grease, then season with a pinch of salt.<\/div><\/li>
    • Drizzle with honey or molasses before serving, and enjoy immediately (with salmorejo as a dipping sauce if desired).<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • If you’re using larger or bitter eggplant,<\/strong>\u00a0be 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.<\/li>\n
      • Use good quality olive oil<\/strong>\u00a0for frying the eggplant. You’ll need enough to fill a frying pan with 1-2 inches of oil.<\/li>\n
      • Want to make this vegan?\u00a0<\/strong>Drizzle the eggplant with the authentic\u00a0miel de ca\u00f1a<\/em>\u00a0(sugar cane syrup), which is a type of molasses rather than honey, or serve with\u00a0salmorejo<\/em> (a cold Spanish soup)\u00a0as a dipping sauce.<\/li>\n
      • Want baked ones instead of fried?<\/strong>\u00a0Coat the eggplant slices in olive oil and spread them on wire racks set over cookie sheets. Bake at 425\u00b0F (218\u00b0C) for 25-35 minutes or until browned, switching the trays around halfway through.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3986,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,2519,2505,140,696,130,697,2501,1712],"tags":[],"class_list":["post-3989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-fried","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Eggplant-with-honey-4035-Blog.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3989"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3989\/revisions"}],"predecessor-version":[{"id":3990,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3989\/revisions\/3990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3986"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}