Dish

Berenjenas con miel

Fried Eggplant with Honey

Berenjenas con miel is made with sliced eggplant, which is then fried until golden brown. The dish is typically served hot, and can be enjoyed as a main course or as a side dish. It is a great way to use up leftover eggplant, and can be easily adapted to suit your tastes. The eggplant is then drizzled with honey and sprinkled with sea salt, giving it a unique sweet and salty flavor.

European cuisine› Mediterranean cuisine› Spanish cuisine

Vegetable Dish

Origins and history

Berenjenas con miel is a traditional dish from Andalusia, in southern Spain. It is believed to have originated in the 16th century, when the Moors introduced eggplant to Spain. Today, it is a popular dish throughout Spain, and is often served in tapas bars and restaurants.

Dietary considerations

Vegetarian, gluten-free. Contains honey.

Variations

There are many variations of berenjenas con miel, depending on the region and the cook. Some recipes call for the addition of goat cheese or almonds, while others use different types of honey, such as lavender or orange blossom. Some recipes also call for the addition of spices, such as cinnamon or cumin.

Presentation and garnishing

To make the dish even more flavorful, try adding a pinch of smoked paprika or cumin to the eggplant before frying. You can also experiment with different types of honey, such as wildflower or clover. When serving, you can garnish the dish with fresh herbs, such as parsley or cilantro.

Tips & Tricks

When frying the eggplant, be sure to use a high smoke point oil, such as vegetable or canola oil. This will prevent the oil from burning and imparting a bitter flavor to the dish. Additionally, be sure to season the eggplant with salt before frying to draw out excess moisture and prevent the eggplant from becoming soggy.

Side-dishes

Berenjenas con miel can be served with a variety of side dishes, such as bread, salad, or roasted vegetables. It is also delicious with a glass of white wine or a cold beer.