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Berenjenas a la Miel | Eggplant with Honey

This classic Andaluz dish is a popular snack and starter. It really is as simple as it sounds, but has surprising depth of flavor, and great texture. Serve it as a special summer treat, when your garden is pumping out eggplants. Use your best honey for this, as the interesting floral notes really bring this to another level.

Use whatever eggplants you have on hand. If they are skinny, cut them on a bias, to get larger slices

Like almost all of the food from Spain, different people prepare the eggplant a little bit differently. Some people use breadcrumbs, while some use a mix of breadcrumbs and flour. Some people use egg in the breading. I’ve seen a few versions that use a batter. The most popular, though, is also the easiest, and, in my opinion, the best - a simple dredge in flour. It gives just enough of a coating to crisp up the outside of the eggplant without muting its flavor.

I don’t usually get into drink recommendations here, but this is a perfectly beautiful pairing with a glass of Sherry – especially an Amontillado.


2 lbs eggplants, cut in ¼” thick slices

Salt, as needed

Flour for dredging

Oil for frying

Honey – to serve

1. Prep the Eggplant: Toss the eggplant slices in a bowl with enough salt to very lightly coat. Arrange the slices in a colander, and place a bowl on top of the slices in the colander. Put some weights in the bowl to press down on the eggplant. Let sit for at least one hour (2 hours is better) for the eggplant to drain. Discard the liquid that comes off.

You don’t need to rinse off the excess salt after prepping the eggplant. Enough salt will leave with the water that drains out. Also, enough salt will remain that you should not need to season the eggplant any further in the following step.

2. Fry the eggplant: Put about ¼” of oil into a heavy-bottomed, deep pan. Bring up to temperature on a medium flame. When hot, fry the eggplant in batches.

Dredge the drained eggplant slices in the flour, shaking off any excess. Fry until a light, golden-brown color, and crispy on each side. Drain on paper towels, and serve while hot.

Note: There is enough residual salt that you shouldn’t need any extra seasoning.

3. While hot, arrange on a plate and drizzle with honey. Serve immediately.

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