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.


 

FRY!


 

Ta-da!

 

Virgin Mary and Baby Jesus Sugarcane Honey.

 

Drizzle…


 

…drizzle…

 

…enjoy!

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?

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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!

    xx

    • 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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