Berenjenas con Miel
Berenjenas con Miel is an iconic dish originating from the Andalusia region of Spain. It is 100% plant-based! A unique and alluring combination of flavors: the savory crunch of perfectly fried eggplant combined with the soft sweetness of a drizzle of natural honey. Eggplants are thinly sliced, lightly coated with flour, and then fried until golden brown and crispy on the outside but soft on the inside. The sweet touch of honey complements the natural slightly bitter taste of eggplant, creating an unforgettable balance of flavors. This dish is special because it transforms simple ingredients into an elegant dish, full of character from Spanish culinary history and always delivers a surprise of flavors that everyone loves.
Shared by Rehylk
Time
35 min
Serves
3
Difficulty
easy
🛒 Ingredients
- Two medium-sized eggplants
- 1/2 tablespoon salt
- 100 to 120 grams of wheat flour + or cornstarch for crispier results)
- Sufficient vegetable oil for frying
- Coconut honey/maple syrup/natural honey according to taste
- Toasted sesame seeds (optional for sprinkling)
👩🍳 Instructions
- 1
Cut the eggplant into circles that are not too thick, sprinkle with salt and let it sit for 20 minutes so that the bitter water comes out, then wash it clean and squeeze it gently until dry.
- 2
Coat the eggplant slices in the flour evenly, patting lightly so that the coating is not too thick.
- 3
Heat enough oil over medium heat, fry the eggplant until golden brown and crispy on both sides. Remove and drain the oil with kitchen paper.
- 4
Arrange on a serving plate, then drizzle evenly with (coconut honey/maple syrup/vegetable honey). Sprinkle with sesame seeds if desired.
- 5
Serve immediately while still warm and crispy to enjoy the perfect blend of savory and sweet flavors. Your special treat is ready to be enjoyed!