This fried eggplant with honey recipe is a well-liked tapa all through Andalusia. Identified domestically as berenjenas fritas con miel, it is a candy and savory dish that you could strive at the least as soon as! Fortunately, it is simple sufficient to organize at house.
If you wish to strive extra Spanish tapas, you will love these recipes for calamares fritos (fried calamari), pinchos morunos (pork skewers), or these 8 Spanish fried tapas.
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Introduction
I miss the tapas tradition in Seville each day, and considered one of my causes is berenjenas con miel: crispy fried eggplant with honey. This tapa is particularly in style in Seville and Malaga, and is among the greatest vegetarian tapas I’ve tried. Fortuitously, it is not troublesome to make!
Conventional berenjenas de miel recipes drizzle the fried eggplant with miel de caña, which interprets to “sugarcane honey”. This can be a high-quality molasses from the province of Malaga.
If you cannot discover miel de caña, do that with bee’s honey, or serve them with salmorejo as a dipping sauce for one thing totally different but in addition genuine and scrumptious.
Substances
Curious what you want to make this fried eggplant? You solely want just a few primary substances to make this in style Spanish tapa.
- Eggplants: The eggplants are the star of the present right here. Attempt to decide on eggplants which might be free from bruises or cuts, and which have a heavy weight.
- Milk: That is optionally available. It is a method to take away the bitterness discovered in lots of eggplants. I desire it to salting the eggplant (however you are able to do that too!). Or, in case your eggplant is just not bitter (some varieties aren’t) skip this step altogether!
- Olive Oil: As with all Spanish fried meals, olive oil (ideally virgin or further virgin) is the oil of alternative.
- Honey: Essentially the most conventional topping is not really honey, however quite molasses (miel de caña), however many tapas bars additionally serve these with bee’s honey, and so they’re scrumptious. Both one will work!
See recipe card for full data on substances and portions.
Substitutions
- Eggplant: If you must substitute the eggplant, use zucchini. The outcome will not be fairly the identical, however will nonetheless style scrumptious. Skip the milk soak, and minimize it in barely bigger items.
- Milk: That is optionally available. It is a method to take away the bitterness discovered in lots of eggplants. I desire it to salting the eggplant (however you are able to do that too!). Or, in case your eggplant is just not bitter (some varieties aren’t) skip this step altogether!
- Olive Oil: Any impartial frying oil will work right here.
Learn how to Make
If you happen to’d wish to see the complete substances and directions, scroll to the underside of the publish for the printable recipe card.
- Begin by chopping the eggplant into matchsticks (some desire rounds — both manner works nicely).
- Cowl the eggplant with milk and a wholesome pinch of salt. Soak the eggplant for at the least half-hour (ideally one hour) to attract out the bitterness. Then discard the milk and pat the eggplant slices dry with paper towels.
- Season a bowl of flour with salt and pepper and flippantly flour the eggplant.
- Warmth about one inch of olive oil in a heavy pan, and when sizzling (however not smoking), add the eggplant in batches.
- Fry on either side till browned.
- As soon as browned, drain every batch on paper towels.
- Season the fried eggplant with sea salt.
- Drizzle with honey or molasses. If serving with salmorejo, serve the salmorejo on the aspect for dipping. Get pleasure from instantly!
Recipe FAQs
Soaking eggplant in milk is a good way to take away the eggplant’s bitterness. Merely cowl in milk for at the least half-hour, after which drain and pat dry. The eggplant could have launched most of its bitterness and also will have absorbed a few of the milk, making it further creamy in your recipe.
You may peel eggplant earlier than frying if you want, however I desire to maintain the pores and skin on. It provides the ultimate dish extra texture and is extra nutritious.
Miel de caña is Spanish for “cane honey” or molasses. The most effective miel de caña in Spain comes from Malaga in Andalusia. It is a darkish coloured, barely bitter, candy syrup that’s scrumptious on prime of fried meals.
Certain, you may (if doing so I like to recommend heating them within the oven at a excessive warmth for a couple of minutes to stay considerably crispy). However, like most fried meals, these fried eggplant are greatest when freshly made.
Serve
Serve berenjenas con miel with miel de caña or bee’s honey, or serve them with further thick salmorejo. It’s also possible to serve it with honey and salmorejo.
I like to recommend making these scrumptious fried eggplant tapas as half of a bigger tapas feast! My favourite issues to pair with them? Ham croquettes, do-it-yourself Spanish tortilla, chorizo stuffed mushrooms, salmorejo, and boiled shrimp. Remember about drinks! Attempt my tinto de verano or refreshing cava sangria.
Retailer
Leftovers: After all, berenjenas con miel style higher when it is freshly fried, however leftovers will hold in an hermetic container within the fridge for 2-3 days. Reheat by baking them in a sizzling oven for a couple of minutes.
Knowledgeable Ideas
- If you happen to’re utilizing bigger or bitter eggplant, remember to soak it within the milk and salt for at the least half-hour, however ideally for an hour. If you happen to’re utilizing a spread that is not bitter, you may skip the soak.
- Use good high quality olive oil for frying the eggplant. You may want sufficient to fill a frying pan with 1-2 inches of oil.
- Need to make this vegan? Drizzle the eggplant with the genuine miel de caña (sugar cane syrup), which is a kind of molasses quite than honey, or serve with salmorejo as a dipping sauce.
- Need baked ones as a substitute of fried? Coat the eggplant slices in olive oil and unfold them on wire racks set over cookie sheets. Bake at 425°F (218°C) for 25-35 minutes or till browned, switching the trays round midway by.
Extra Scrumptious Fried Tapas
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Fried Eggplant with Honey (Berenjenas Fritas con Miel)
These scrumptious fried eggplants with honey are a typical Spanish tapa. Simple to make and even simpler to eat, strive them as we speak!
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Servings: 4 servings
Energy: 128.16kcal
Directions
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Wash and dry the eggplant, then minimize it into in spherical slices or in matchsticks, relying in your desire.
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Place the eggplant in a bowl, then cowl with milk and add a pinch of salt. Permit the eggplant to soak for at the least half-hour, however ideally for an hour to attract out any bitterness.
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Drain the eggplant totally and pat the slices dry with paper towel.
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Season the flour with salt and pepper if desired, then coat the slices within the flour.
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Pour the olive oil right into a pan to a depth of an inch or two, and warmth it to 350-375°F (176-190°C). Fry the eggplant in batches, being cautious to not not overcrowd the pan.
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Drain the fried eggplant on paper towels to take away extra grease, then season with a pinch of salt.
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Drizzle with honey or molasses earlier than serving, and luxuriate in instantly (with salmorejo as a dipping sauce if desired).
Notes
- If you happen to’re utilizing bigger or bitter eggplant, remember to soak it within the milk and salt for at the least half-hour, however ideally for an hour. If you happen to’re utilizing a spread that is not bitter, you may skip the soak.
- Use good high quality olive oil for frying the eggplant. You may want sufficient to fill a frying pan with 1-2 inches of oil.
- Need to make this vegan? Drizzle the eggplant with the genuine miel de caña (sugar cane syrup), which is a kind of molasses quite than honey, or serve with salmorejo as a dipping sauce.
- Need baked ones as a substitute of fried? Coat the eggplant slices in olive oil and unfold them on wire racks set over cookie sheets. Bake at 425°F (218°C) for 25-35 minutes or till browned, switching the trays round midway by.
Diet
Energy: 128.16kcal | Carbohydrates: 23.43g | Protein: 2.63g | Fats: 4.15g | Saturated Fats: 0.69g | Ldl cholesterol: 0.61mg | Sodium: 1752.01mg | Potassium: 552.14mg | Fiber: 7.16g | Sugar: 17.02g | Vitamin A: 68.02IU | Vitamin C: 5.09mg | Calcium: 33.75mg | Iron: 0.73mg
Images by Giulia Verdinelli
