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Berenjenas con Miel

Yields4 ServingsPrep Time40 minsCook Time10 minsTotal Time50 mins

Fried aubergine with honey - In Andalusia it is normally made with miel de caƱa, a type of molasses. If you can manage to find some, or a suitable substitute like black treacle, it will also make the dish vegan. You can use either round slices or batons for this recipe - both are used in Spain. It is best served immediately, but can be re-heated in the oven.

 1 Medium-sized Aubergine (or equivalent)cut into batons approx. 1.5cm square
 Milkto cover
 Harina de Trigo (Andalusian frying flour) or Plain Floursufficient to coat aubergine pieces
 Olive Oilfor frying
 Runny Honey
 1 Pinch of Salt
 Sea Salt Flakesoptional
1

Soak the aubergine batons in milk with a pinch of salt for about 30 minutes. This is to remove any bitterness.

2

Drain the aubergine and pat dry with kitchen paper. Roll the batons in the flour to coat.

3

Fry the aubergine batons in very hot olive oil until they are golden brown. Ensure there is sufficient depth of oil and fry in batches so as not to reduce the temperature. Remove from the pan when ready and drain on kitchen paper.

4

Transfer to a serving plate and drizzle generously with honey, adding a sprinkling of sea salt flakes if using.

Nutrition Facts

Servings 4