Berenjenas con Miel

Berenjenas con miel – one of my favorite dishes here in Insane Spain. This dish consists of thin rodajas, or slices, of eggplant dipped in a thin layer of flour, fried in delicious olive oil, and drizzled with sugarcane honey (the holy magical kind).

It’s so delicious and the recipe’s simple enough, so I waltzed on over to the fruit shop around the corner, brought back a berenjena, and began slicing away. D-Man happened to be making himself an omelette and looked over to see how I was doing.

“You do know that you need to salt the slices and let them sit for 2 hours before dipping them in the flour?”

“Yeah… sure… Okay, no. Why?”

Chef D-Man: “It helps drain the water out and takes away the bitter taste.”



So I finished cutting up the eggplant, lightly salted each and every slice, and left them in a strainer to drain for a couple of hours.

Then I rinsed them with water and…


Dip, dip, dip.






Virgin Mary and Baby Jesus Sugarcane Honey.







If you don’t have sugarcane honey, using regular honeybee honey will taste just as scrumptious. If you’re a kitchen guru, you can try melting sugar in a pot on low heat, stirring constantly so that it doesn’t stick or burn, adding a few drops of water to make it more liquid-y, and then let it cool for a few minutes before drizzling it onto the fried eggplant.

Sorry, did I make you hungry again?


28 thoughts on “Berenjenas con Miel

  1. You know there are only two foods I do not like. Green peppers and eggplant. I just can’t get over the texture of eggplant but this does look tempting.

    • I actually used to feel the same way about eggplant! No matter how I cooked it, I always thought it was a weird vegetable and only liked eggplant cooked Indian-style. But then I discovered Berenjenas con Miel. Since the slices are thin and covered in a layer of flour – the end result can be a crispy slice of eggplant. Mmmmmm.

  2. I also think that eggplant is just a weird vegetable, and I hate the texture. I only eat it when I have to. (Unfortunately, the Bulgarians LOVE eggplant and call it “blue tomato” :D)

    But your recipe kinda makes me want to try it. Mainly because frying stuff always makes it taste a lot better – that’s how my mom used to make us eat fish when we were little ;)

    • Fried food…so bad, yet soooo good. Mmmmm. :)

      You can make the eggplant slices as crispy as you like in this recipe. The thinner the crispier. Personally, I like it a tiny bit thicker because I don’t mind the texture as much. And since I’ve recently discovered that salting it a bit removes the bitter taste, I’m quite content with this blue tomato. :)

  3. I grew up eating fried eggplant and always hated it. Then I got older and felt nostalgic, so I made some. Now I love it! So does my husband. Go figure! I’ve never tried drizzling with honey though. I’m going to have to try this.

    I batter fry mine :) It’s more pancakey that way.

  4. You are like sunshine in a box :) These look delicious… we also fry them but haven’t drizzeled sugarcane honey on them before. So will definitely try that… and D-man’s 2 hour salt-soak tip will come in handy me-thinks ;D

    • I just had a ton of fun visualizing sunshine in a box. D-Man’s 2-hour salt-soak tip DEFINITELY saved the eggplant recipe! (Though, to be honest, I lost track of time and let them soak for like 5 hours – but the recipe came out as delicious as ever!) Give the honey a try and let me know how it goes. :)

  5. This dish looks amazing!! By the way your blog is so beautiful, and I really enjoy it. Thanks for leaving such thoughtful, sweet comments on mine. I feel like we have so much in common!


    • Thanks for dropping by, Vivian! I’ve enjoyed your blog from the moment I stumbled upon it! I’m glad you’re doing well despite the rough months Japan has had recently. I enjoy reading your descriptions about life in such a beautiful country. :)

  6. Holy crap, that looks amazing. Eggplant AND honey? Only two of my favorite foods, wrapped up together in a lovely fried package. I don’t see how this couldn’t be amazing.

    • I found it to be very typical in Córdoba! Could it be a regional dish, perhaps? I know foods and recipes tend change or vary from region to region, city to city, even from town to town! What part of Spain are you from? I love your photography!

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