Dish

Berenjenas con miel de caña

Berenjenas con miel de caña is made by slicing eggplant into thin rounds and frying them until they are golden brown. The eggplant is then drizzled with cane honey and sprinkled with sesame seeds. The dish is typically served warm and can be enjoyed on its own or with a slice of bread. The combination of sweet and savory flavors makes this dish a unique and delicious addition to any meal.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snack

Origins and history

Berenjenas con miel de caña has its roots in Andalusia, Spain. It is believed to have originated in the city of Córdoba, where it is still a popular dish today. The dish is often served during the annual Feria de Córdoba, a festival that celebrates the city's culture and traditions.

Dietary considerations

This dish is vegetarian and gluten-free. However, it is high in sugar due to the use of cane honey.

Variations

Some variations of this dish include adding a sprinkle of cinnamon or a dash of vinegar to the honey. Some recipes also call for the eggplant to be marinated in salt before frying to remove any bitterness.

Presentation and garnishing

Berenjenas con miel de caña can be presented on a small plate or in a shallow bowl. Garnish with a sprinkle of sesame seeds and a drizzle of honey. Serve warm.

Tips & Tricks

To make this dish even more flavorful, try using different types of honey such as lavender or orange blossom. Be sure to slice the eggplant thinly to ensure it cooks evenly.