Berenjenas con Miel (Fried Aubergine with Honey)
Why this recipe works
- Crisp outside, tender centre: A light flour coating helps the aubergine brown quickly while the inside turns soft and creamy.
- Sweet and savoury balance: Honey adds the signature sweetness, while fine sea salt sharpens the finish and keeps the dish from tasting flat.
- Fast tapas-style cooking: The aubergine is cut, coated and fried in batches, making the dish quick enough for a starter or sharing plate.
Get the most out of this recipe
Authenticity notes
- Spanish tapas style: This dish is strongly associated with Andalusian tapas cooking, where crisp fried aubergine is served hot with a sweet finishing drizzle.
- Honey or miel de caña: Some traditional versions use miel de caña, a dark cane syrup with a deeper, slightly bittersweet flavour; honey gives a lighter, more familiar sweetness.
Texture tips
- Keep the coating light: Shake off excess flour before frying so the coating stays delicate rather than thick or dusty.
- Serve straight away: Drizzle the honey just before serving, while the aubergine is still hot and crisp.
Common mistakes
- Do not crowd the pan: Frying in batches helps the aubergine brown evenly and stops the oil temperature dropping too much.
- Watch the oil heat: If the oil is too cool the aubergine absorbs it; if it is too hot the flour browns before the centre softens.
Serving ideas
- Serve as part of a tapas spread: Pair with olives, tortilla, grilled peppers or simple seafood dishes for a balanced sharing table.
- Finish simply: A final pinch of fine sea salt is enough to sharpen the honey and bring out the aubergine’s savoury flavour.
Equipment you'll need
Ingredients
Instructions
- Cut the aubergine into batons about 1 cm thick. Put the plain flour in a mixing bowl and toss the aubergine batons in it until lightly coated, then shake off any excess.
- Pour the olive oil into a large frying pan to a depth of about 1 cm and heat over medium-high until a pinch of flour sizzles on contact. Fry the aubergine in batches for 3 to 4 minutes, turning, until golden and crisp. Lift out with a slotted spoon and drain briefly on a plate.
- Arrange the hot aubergine on a serving plate and drizzle over the honey. Finish with the fine sea salt and serve straight away.
Recipe notes
Tips
- Keep the oil at a steady medium-high heat so the aubergine crisps rather than soaking up oil; let it come back to temperature between batches.
- For the best crunch, coat the aubergine lightly and shake off excess flour before frying.
Substitutions
- Replace Honey with Agave syrup for a similar sweetness with a slightly lighter flavour.
- Replace Olive oil with Sunflower oil for a more neutral frying flavour.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If needed, cool completely and refrigerate; reheat on a baking tray in a 200°C (390°F) oven for 8 to 10 minutes until hot and re-crisped, then drizzle with honey and add salt just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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