Berenjenas con Miel

Name: Berenjenas con Miel
Yield: 3 servings
Cuisine: Spanish
Ingredients: 2 aubergines, sliced thinly or into sticks; Milk, for soaking; Plain flour, for coating; Olive oil for frying; Miel de caña (sugarcane molasses) or honey; Flaky salt

Berenjenas con miel/beh-ren-HEH-nahs kon mee-EL/

Also known as: Fried Aubergine with Honey, Fried Eggplant with Honey, Berenjenas con Miel de Caña

About this dish

Thin slices of aubergine fried until crisp and golden and drizzled with dark sugarcane honey.

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Ingredients

🍆2 aubergines, sliced thinly or into sticks

🥛Milk, for soaking

🌾Plain flour, for coating

🫒Olive oil for frying

🍯Miel de caña (sugarcane molasses) or honey

🧂Flaky salt

Method

Serves 3

Soak the aubergine in salted milk for 30 minutes to remove bitterness.

Drain and dust lightly in flour.

Fry in hot olive oil until crisp and golden.

Drain on paper and sprinkle with salt.

Drizzle with miel de caña and serve straight away.

✓ What Makes it Authentic

Berenjenas con miel de caña is a much-loved tapa of Andalusia, especially in Córdoba and Málaga.

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