Berenjenas con Miel Adapted to Equatorial Guinea Cuisine

Ingredients

In the Equatorial Guinea adaptation of Berenjenas con Miel, the original Spanish recipe is enhanced with local spices and flavors. The honey sauce is infused with traditional Equatorial Guinea spices, adding a unique twist to the dish. Additionally, the cooking technique may vary slightly to accommodate local preferences and available ingredients. We alse have the original recipe for Berenjenas con miel, so you can check it out.

• 2 large eggplants, sliced into rounds (500g) 2 large eggplants, sliced into rounds (500g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons (30ml) water 2 tablespoons (30ml) water
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 2g
• Fiber: 5g
• Salt: 0.2g

Preparation

1. 1.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
2. 2.
   Fry the eggplant slices in batches until golden brown and crispy. Remove from the oil and drain on paper towels.
3. 3.
   In a small saucepan, combine honey, water, ground ginger, ground cinnamon, ground cloves, and a pinch of salt. Heat over low heat, stirring constantly, until the mixture is well combined and slightly thickened.
4. 4.
   Arrange the fried eggplant slices on a serving platter and drizzle the honey sauce over them.
5. 5.
   Serve the Berenjenas con Miel warm as an appetizer or side dish.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant into evenly thick rounds to ensure even cooking. You can also sprinkle some salt on the sliced eggplant and let it sit for a few minutes to remove any bitterness before frying.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the honey sauce.
• Serve the Berenjenas con Miel with a sprinkle of sesame seeds for added texture and flavor.
• If you prefer a lighter version, you can bake the eggplant slices instead of frying them.

Serving advice

Serve the Berenjenas con Miel as an appetizer or side dish. It pairs well with grilled meats or can be enjoyed on its own.

Presentation advice

Arrange the golden brown eggplant slices on a platter and drizzle the honey sauce over them. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.