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A grey plate on a red teatowel. The fried eggplant slices are on the plate, drizzled with a dark brown shiny syrup.

Spanish Berenjenas con Miel Recipe – Honey-Drizzled Eggplant

The Spanish honey drizzled eggplant is a delicious tapa recipe, perfect for a snack with a sweet kick
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Prep Time 15 minutes
Cook Time 20 minutes
Course Tapas
Cuisine Spanish
Servings 4 people

Ingredients
  

  • 2 small eggplants
  • 500 ml milk you can also use sparkling water
  • 5 tbsp flour
  • 5 tbsp breadcrumbs
  • 4 tbsp runny honey
  • 1 tbsp soy sauce
  • 5-6 tbsp extra virgin olive oil for frying

Instructions
 

  • Cut the eggplants into slices and put them in a bowl.
  • Cover with milk, and let the eggplants sit for at least 2 hours.
  • Mix the flour with the breadcrumbs.
  • After 2 hours, take the slices of eggplant out of the milk and pat them dry with a kitchen towel.
  • Pass them through the mix of flour and breadcrumbs and set them aside.
  • Heat the oil and start frying the slices of eggplant. The oil is ready when you stick a chopstick in it and it starts bubbling.
  • Don’t overcrowd the pan.
  • Take the slices out and let them drain from the excess oil on a kitchen towel.
  • Meanwhile, in a small pot, add the honey with the soy sauce. Make sure it doesn’t start boiling, it just heats up and the two ingredients mix together.
  • Place the fried eggplant on a platter and drizzle with the honey sauce.
  • Serve hot.