Berenjenas Con Miel

Berenjenas Con Miel

Crispy fried eggplant slices drizzled with warm honey, a Andalusian tapas favorite.

Total 1 hr 5 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Thin eggplant slices soak briefly in milk, then get coated in a seasoned flour dredge and fried until golden and crisp. A generous drizzle of honey over the hot slices creates a sweet-savory contrast that is traditional in Andalusian tapas bars. Serve immediately as a starter or shareable snack.

Ingredients

  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cups olive oil, for frying
  • 1/3 cup honey
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Let sit in a colander for 20 minutes to draw out bitterness.

  2. Pat the eggplant slices dry with paper towels and place in a shallow dish. Pour the milk over them and let soak for 10 minutes.

  3. In a shallow bowl, whisk together the flour, black pepper, and garlic powder.

  4. Remove eggplant slices from the milk, letting excess drip off, then dredge each slice thoroughly in the seasoned flour, shaking off any excess.

  5. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering, about 350°F.

  6. Fry the eggplant slices in batches, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels.

  7. Arrange the fried eggplant slices on a serving platter while still warm.

  8. Drizzle the warm honey generously over the eggplant slices.

  9. Garnish with chopped parsley and serve immediately.

Rate this recipe

★ 3.6 (1)

Berenjenas Con Miel

Thin eggplant slices soak briefly in milk, then get coated in a seasoned flour dredge and fried until golden and crisp. A generous drizzle of honey over the hot slices creates a sweet-savory contrast that is traditional in Andalusian tapas bars. Serve immediately as a starter or shareable snack.

1 hr 5 min 4 servings 320 cal

Ingredients

  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cups olive oil, for frying
  • 1/3 cup honey
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. 1

    Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Let sit in a colander for 20 minutes to draw out bitterness.

  2. 2

    Pat the eggplant slices dry with paper towels and place in a shallow dish. Pour the milk over them and let soak for 10 minutes.

  3. 3

    In a shallow bowl, whisk together the flour, black pepper, and garlic powder.

  4. 4

    Remove eggplant slices from the milk, letting excess drip off, then dredge each slice thoroughly in the seasoned flour, shaking off any excess.

  5. 5

    Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering, about 350°F.

  6. 6

    Fry the eggplant slices in batches, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels.

  7. 7

    Arrange the fried eggplant slices on a serving platter while still warm.

  8. 8

    Drizzle the warm honey generously over the eggplant slices.

  9. 9

    Garnish with chopped parsley and serve immediately.