Spanish · PANTRYHOP RECIPE
Berenjenas con Miel (Eggplant with Honey)
25 minutes · 4 servings · vegetarian
A popular Andalusian tapa, simplified with a basic frying method.
Ingredients
Check you have the quantities below.
- 1 large eggplant, sliced into sticks
- 80 g all-purpose flour
- 1 tsp salt
- 500 ml olive oil
- 3 tbsp honey
Let’s make it
- Salt the eggplant and let sit 10 minutes, then pat dry.
- Dredge in flour.
- Heat oil to 180 C/350 F and fry in batches until golden, 2–3 minutes per batch. Drain well.
- Drizzle with honey and serve warm.
Let the eggplant cool a little before serving so the honey stays sticky but not too hot.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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