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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.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Lauren Aloise - Spanish Sabores

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.