Fried Eggplant with Honey Recipe - Spanish Berenjenas con Miel

Fried Eggplant with Honey Recipe – Spanish Berenjenas con Miel

This fried eggplant with honey recipe is a popular tapas throughout Andalusia in southern Spain. Known locally as berenjenas fritas con miel, it’s a sweet and savory dish that you must try at least once!

Fried eggplant with honey recipe. Spanish berenjenas fritas con miel.
Fried eggplant with honey.

I miss the tapas culture in Seville every day. No matter what anyone tries to tell me, the tapas culture just isn’t the same here in Madrid! Sure, I know where to find a decent tapa, but they are much more expensive and the good places are usually packed.

There are also some delicious Andalusian tapas that haven’t made their way up to Madrid. One of them is a favorite of mine, crispy fried eggplant with honey. This tapa is quite popular in Seville and is one of the few vegetarian tapas available. Luckily, it isn’t difficult to make at home. Here is the fried eggplant with honey recipe I learned from my mother-in-law, Antonia.

Note: This recipe can also be vegan if made with “cane honey” (miel de caña) or molasses.

Fried Eggplant and Honey Tapa
Crispy Fried Eggplant with Honey and Crumbled Almonds

See also: 8 delicious fried tapas recipes from Spain

Fried Eggplant with Honey Recipe

Fried eggplant with honey recipe. Spanish berenjenas fritas con miel.

Recipe: Fried Eggplant with Honey

These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
5 from 4 votes
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Course: Appetizer
Cuisine: Spanish
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 181.4kcal


  • 2-3 small eggplants
  • Milk
  • Salt
  • Pepper
  • Flour
  • Olive Oil
  • Honey or molasses


  • Cut the eggplant in round slices or in matchsticks, depending on your preference.
  • In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
  • Drain the eggplant and coat the slices in the flour, which you can season with some salt and pepper if desired.
  • Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
  • Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.


Calories: 181.4kcal | Carbohydrates: 27.51g | Protein: 3.31g | Fat: 7.88g | Saturated Fat: 1.28g | Cholesterol: 1.22mg | Sodium: 83.2mg | Potassium: 540.51mg | Fiber: 7.04g | Sugar: 17.34g | Vitamin A: 72.44IU | Vitamin C: 5.04mg | Calcium: 34.39mg | Iron: 0.82mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

This is only one of the many Spanish tapas recipes I have had to ask Antonia for since moving to Madrid. For me, Andalusia will always be my favorite place in Spain for hearty, homemade tapas. I’m hoping to be able to head north this summer and try Spain’s more innovative, world-renowned tapas too. But for now, I am here in Madrid, testing out  Antonia’s homemade tapas recipes in my tiny kitchen, and enjoying Madrid’s international eateries when I go out.

Have you tried this fried eggplant with honey recipe? What did you think?

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Wondering how to make one of the most beloved typical tapas from southern Spain? This fried eggplant with honey recipe is calling your name. It's easy, comes together in one pot, and is as authentic as it gets! #Spain #tapas


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  1. 5 stars
    You’ll be surprised – possibly even shocked – to learn that a fabulous berenjena fritas con miel is served at a tiny tapas bar in the town of Largs on the west coast of Scotland. A big family group rents a house there for a week each August, and Tuesday is tapas night for 4 of us while the grandparents look after the children. This year we got through 21 plates (yes, we are greedy; yes the food is that good) but the Berenjenas is the only dish we have to have one of each – no sharing! Love the milk and salt prep, much ‘softer’ on the flesh of the fruit than just salt, then rinsing under water. All I need to find now is a UK supplier of dark, strong Spanish honey . . . . .

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