Berenjenas con Miel

Name: Berenjenas con Miel
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 medium aubergines; 1 l cold water; 1 tbsp salt, plus flaky salt to finish; 100 g plain flour; 500 ml olive or sunflower oil, for frying; 3 tbsp miel de caña (cane honey) or dark runny honey

Crisp, salty fried aubergine sticks drizzled with dark honey: Córdoba's sweet-and-savoury tapa you cannot stop eating.

Spanish · Snacks & street food · prep 15 min · cook 15 min · waiting 30 min · serves 4 · Vegetarian, Dairy-free, Nut-free, Pescatarian

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Ingredients

2 medium aubergines
1 l cold water
1 tbsp salt, plus flaky salt to finish
100 g plain flour
500 ml olive or sunflower oil, for frying
3 tbsp miel de caña (cane honey) or dark runny honey

Method

Cut the aubergines into sticks about 1 cm thick, or into thin rounds. Soak them in the cold water with the salt for 30 min, which seasons them and stops them soaking up too much oil.
Drain and pat the aubergine thoroughly dry, then toss it in the flour, shaking off the excess.
Heat the oil in a deep pan to 180°C (350°F). Fry the aubergine in small batches for 2–3 min, until golden and crisp.
Drain on kitchen paper, sprinkle with flaky salt, pile onto a plate and drizzle with the honey. Eat straight away while crisp.

Tips

Miel de caña is actually sugar cane molasses, so it makes this dish vegan; you can mix black treacle with a little golden syrup instead.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork The Spanish Chef (Omar Allibhoy)

Open Berenjenas con Miel in Nouns Cooking