These fried aubergines with honey, or Berenjenas Con Miel, are a classic Andalusian dish originating from Córdoba, Spain. This simple yet delicious dish combines the rich, savory flavor of fried aubergines with the sweetness of honey or syrup, making for a perfect balance of salty and sweet. This dish is incredibly easy to make with just a handful of ingredients and can be served as a starter, snack, or tapas. Whether you're hosting a dinner party or simply craving something special, these fried aubergines are sure to be a hit!
For the Berenjenas Con Miel you need:
1 large eggplant / aubergine
100 grams of all-purpose flour
2 tablespoons of honey or syrup
A pinch of salt
200 ml of olive oil
How to make it:
Prepare the Aubergine: Start by slicing the aubergine into 1/2 cm thick wedges or sticks, making sure to leave the skin on for extra texture. The skin helps keep the wedges intact while frying and adds a subtle bitterness that balances the sweetness of the honey.
Soak the Aubergine: Place the sliced aubergine in a bowl of cold water, ensuring they’re fully submerged. Let them soak for at least 30 minutes. This step helps draw out any bitterness from the aubergine, ensuring a more delicate flavor once fried.
Drain and Dry: After the soaking time, drain the aubergine wedges and lay them out on kitchen paper to remove excess moisture. Pat them dry with a paper towel to ensure they fry crispier.
Season the Aubergine: Sprinkle a pinch of salt on both sides of the aubergine wedges. The salt helps enhance the natural flavor of the aubergine and balances the sweetness of the honey later.
Coat in Flour: Spread the all-purpose flour on a plate. Dredge each aubergine wedge in the flour, making sure to coat them thoroughly. Shake off any excess flour to prevent clumping during frying.
Fry the Aubergine Wedges: Heat the olive oil in a deep pan over medium-high heat. Once the oil is hot (around 180°C / 350°F), carefully add the aubergine wedges in small batches. Avoid overcrowding the pan to ensure even frying. Fry the aubergines for 2-3 minutes per side, or until they turn golden brown and crispy.
Drain and Serve: Remove the fried aubergine wedges from the oil and place them on kitchen paper to drain any excess oil. You want them to be crispy on the outside and tender on the inside.
Finish with Honey: Once drained, drizzle the hot fried aubergines with honey or syrup for that signature sweet finish. For an extra touch, you can use a light drizzle of good-quality honey, or if you prefer, you can opt for agave or maple syrup for a different flavor.
Serving Suggestions:
Serve your Berenjenas Con Miel hot, and enjoy them as a delicious snack, starter, or part of a tapas spread. These golden, crispy aubergines with honey are the perfect combination of savory and sweet. They pair wonderfully with a glass of sherry or any crisp white wine, making them an ideal addition to any gathering.
Pro Tips:
Texture Tip:
If you prefer an even crispier texture, you can double-coat the aubergines. Simply coat them in flour, dip them in beaten egg, and then coat them again in flour before frying.
Flavor Variations:
For a twist, consider adding a touch of smoked paprika or a sprinkle of fresh herbs like mint or thyme before serving.
Perfect Pairing:
Serve these fried aubergines alongside a refreshing salad of mixed greens or some marinated olives to balance the richness.