Berenjenas Fritas con Miel (Fried Aubergine with Honey)
Why this recipe works
- Light, crisp coating: A thin dusting of flour helps the aubergine brown quickly without forming a heavy crust.
- Sweet-salty balance: Fine sea salt seasons the aubergine before frying, so the honey tastes rounded rather than simply sweet.
- Fast tapas-style cooking: Cutting the aubergine into slim batons keeps the frying time short and makes the dish easy to serve straight from the pan.
Get the most out of this recipe
Authenticity notes
- Andalusian tapa: Fried aubergine with a sweet finish is strongly associated with Andalusian tapas cooking, where it is usually served hot for sharing.
- Honey or miel de caña: Many traditional versions use miel de caña, a dark cane syrup. Honey gives a lighter sweetness and works well with the crisp aubergine.
Texture tips
- Keep the coating light: Shake off excess flour before frying; a thin coating crisps more cleanly and lets the aubergine stay tender inside.
- Drain without trapping steam: A sieve-strainer lets excess oil drip away while air circulates, helping the fried aubergine stay crisp.
- Stop at golden: Remove the aubergine once the outside is golden and crisp; cooking it too long can make the centre collapse.
Common mistakes
- Frying too much at once: Overcrowding lowers the oil temperature, making the aubergine absorb more oil instead of turning crisp.
- Drizzling too early: Add the honey just before serving so the coating stays crisp for as long as possible.
Serving ideas
- With dry sherry: A chilled fino or manzanilla sherry cuts through the fried coating and suits the Andalusian tapas style.
- With a cold lager: A crisp, lightly bitter beer balances the honey and refreshes the palate between bites.
Equipment you'll need
Ingredients
Instructions
- Trim the aubergines and cut them into batons about 1 cm thick. Put them in a bowl, sprinkle with the fine sea salt, and toss well.
- Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Tip the plain flour onto a plate and lightly coat the aubergine batons, shaking off any excess.
- Fry the aubergine in batches for 3 to 4 minutes, turning, until golden and crisp. Lift out with tongs and drain in a sieve-strainer set over a bowl, then repeat with the remaining aubergine.
- Arrange the hot aubergine on a serving plate. Drizzle over the honey and finish with a light dusting of ground cinnamon, then serve straight away.
Recipe notes
Tips
- Keep the flour coating light: too much flour can make the crust heavy and stop it crisping properly.
- Fry in batches so the oil temperature stays high and the aubergine turns golden rather than greasy.
- If the honey is very thick, warm it gently for a few seconds so it drizzles easily.
Substitutions
- Replace plain flour with gluten-free plain flour blend for a gluten-free coating.
- Replace honey with agave syrup for a similar sweetness with a lighter flavour.
Storage
- Refrigerate up to 1 days
- Best eaten immediately while crisp. If needed, refrigerate leftovers and reheat on a hot tray in a 220°C (430°F) oven for 6 to 8 minutes until crisp, then drizzle with honey just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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