This fried eggplant with honey recipe is a popular tapa throughout Andalusia. Known locally as berenjenas fritas con miel, it's a sweet and savory dish that you must try at least once! Luckily, it's easy enough to prepare at home.
If you want to try more Spanish tapas, you'll love these recipes for calamares fritos (fried calamari), pinchos morunos (pork skewers), or these 8 Spanish fried tapas.
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Introduction
I miss the tapas culture in Seville every day, and one of my reasons is berenjenas con miel: crispy fried eggplant with honey. This tapa is especially popular in Seville and Malaga, and is one of the best vegetarian tapas I've tried. Fortunately, it isn't difficult to make!
Traditional berenjenas de miel recipes drizzle the fried eggplant with miel de caña, which translates to "sugarcane honey". This is a high-quality molasses from the province of Malaga.
If you can't find miel de caña, try this with bee's honey, or serve them with salmorejo as a dipping sauce for something different but also authentic and delicious.
Ingredients
Curious what you need to make this fried eggplant? You only need a few basic ingredients to make this popular Spanish tapa.
- Eggplants: The eggplants are the star of the show here. Try to choose eggplants that are free from bruises or cuts, and that have a heavy weight.
- Milk: This is optional. It's a way to remove the bitterness found in many eggplants. I prefer it to salting the eggplant (but you can do that too!). Or, if your eggplant is not bitter (some varieties aren't) skip this step altogether!
- Olive Oil: As with all Spanish fried foods, olive oil (preferably virgin or extra virgin) is the oil of choice.
- Honey: The most traditional topping isn't actually honey, but rather molasses (miel de caña), but many tapas bars also serve these with bee's honey, and they're delicious. Either one will work!
See recipe card for full information on ingredients and quantities.
Substitutions
- Eggplant: If you need to substitute the eggplant, use zucchini. The result won't be quite the same, but will still taste delicious. Skip the milk soak, and cut it in slightly larger pieces.
- Milk: This is optional. It's a way to remove the bitterness found in many eggplants. I prefer it to salting the eggplant (but you can do that too!). Or, if your eggplant is not bitter (some varieties aren't) skip this step altogether!
- Olive Oil: Any neutral frying oil will work here.
How to Make
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Start by cutting the eggplant into matchsticks (some prefer rounds -- either way works well).
- Cover the eggplant with milk and a healthy pinch of salt. Soak the eggplant for at least 30 minutes (preferably one hour) to draw out the bitterness. Then discard the milk and pat the eggplant slices dry with paper towels.
- Season a bowl of flour with salt and pepper and lightly flour the eggplant.
- Heat about one inch of olive oil in a heavy pan, and when hot (but not smoking), add the eggplant in batches.
- Fry on both sides until browned.
- Once browned, drain each batch on paper towels.
- Season the fried eggplant with sea salt.
- Drizzle with honey or molasses. If serving with salmorejo, serve the salmorejo on the side for dipping. Enjoy immediately!
Recipe FAQs
Soaking eggplant in milk is a great way to remove the eggplant's bitterness. Simply cover in milk for at least 30 minutes, and then drain and pat dry. The eggplant will have released most of its bitterness and will also have absorbed some of the milk, making it extra creamy in your recipe.
You can peel eggplant before frying if you wish, but I prefer to keep the skin on. It gives the final dish more texture and is more nutritious.
Miel de caña is Spanish for "cane honey" or molasses. The best miel de caña in Spain comes from Malaga in Andalusia. It's a dark colored, slightly bitter, sweet syrup that is delicious on top of fried foods.
Sure, you can (if doing so I recommend heating them in the oven at a high heat for a few minutes to remain somewhat crispy). But, like most fried foods, these fried eggplant are best when freshly made.
Serve
Serve berenjenas con miel with miel de caña or bee's honey, or serve them with extra thick salmorejo. You can also serve it with honey and salmorejo.
I recommend making these delicious fried eggplant tapas as part of a larger tapas feast! My favorite things to pair with them? Ham croquettes, homemade Spanish tortilla, chorizo stuffed mushrooms, salmorejo, and boiled shrimp. Don't forget about drinks! Try my tinto de verano or refreshing cava sangria.
Store
Leftovers: Of course, berenjenas con miel taste better when it's freshly fried, but leftovers will keep in an airtight container in the fridge for 2-3 days. Reheat by baking them in a hot oven for a few minutes.
Expert Tips
- If you're using larger or bitter eggplant, be sure to soak it in the milk and salt for at least 30 minutes, but preferably for an hour. If you're using a variety that isn't bitter, you can skip the soak.
- Use good quality olive oil for frying the eggplant. You'll need enough to fill a frying pan with 1-2 inches of oil.
- Want to make this vegan? Drizzle the eggplant with the authentic miel de caña (sugar cane syrup), which is a type of molasses rather than honey, or serve with salmorejo as a dipping sauce.
- Want baked ones instead of fried? Coat the eggplant slices in olive oil and spread them on wire racks set over cookie sheets. Bake at 425°F (218°C) for 25-35 minutes or until browned, switching the trays around halfway through.
More Delicious Fried Tapas
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Fried Eggplant with Honey (Berenjenas Fritas con Miel)
Ingredients
- 2-3 small eggplants
- milk to cover
- 1 tablespoon salt
- 2 teaspoon pepper
- all-purpose flour for breading
- good quality olive oil an inch or two for frying
- honey (miel) or molasses (miel de caña) for drizzling
Instructions
- Wash and dry the eggplant, then cut it into in round slices or in matchsticks, depending on your preference.
- Place the eggplant in a bowl, then cover with milk and add a pinch of salt. Allow the eggplant to soak for at least 30 minutes, but preferably for an hour to draw out any bitterness.
- Drain the eggplant thoroughly and pat the slices dry with paper towel.
- Season the flour with salt and pepper if desired, then coat the slices in the flour.
- Pour the olive oil into a pan to a depth of an inch or two, and heat it to 350-375°F (176-190°C). Fry the eggplant in batches, being careful not to not overcrowd the pan.
- Drain the fried eggplant on paper towels to remove excess grease, then season with a pinch of salt.
- Drizzle with honey or molasses before serving, and enjoy immediately (with salmorejo as a dipping sauce if desired).
Notes
- If you're using larger or bitter eggplant, be sure to soak it in the milk and salt for at least 30 minutes, but preferably for an hour. If you're using a variety that isn't bitter, you can skip the soak.
- Use good quality olive oil for frying the eggplant. You'll need enough to fill a frying pan with 1-2 inches of oil.
- Want to make this vegan? Drizzle the eggplant with the authentic miel de caña (sugar cane syrup), which is a type of molasses rather than honey, or serve with salmorejo as a dipping sauce.
- Want baked ones instead of fried? Coat the eggplant slices in olive oil and spread them on wire racks set over cookie sheets. Bake at 425°F (218°C) for 25-35 minutes or until browned, switching the trays around halfway through.
Nutrition
Photography by Giulia Verdinelli
Linda McKean
Tried this dish in Torrox, Spain and it also came with a balsamic glaze - it was lovely
Janet
I'm reviving an older recipe of yours. Had this at Zahara de la Sierra and it was SOOOO good. Have tried in other towns in Spain but this was to me the best. What made it so special was they used small eggplants. For those who have access, use the slender oriental eggplant and slice lengthwise into wedges than prepare is above. Use the molasses (authentic) rather than a honey as it gives the dish a more savory twist. Quite an unexpected delicious combination!
Elaine
Would these be good cold for a picnic, or do they need to be eaten hot? I loved these in Malaga, it was so good to find fabulous vegetarian tapas!
Lauren Aloise
I prefer hot but have never tasted cold. Let me know if you try them!
Tom Zook
My wife and I very much enjoyed the Berenjenas that we first tried in Seville, Thereafter, whenever we passed a restaurant that had these on the menu, we just had to stop. So we have sampled them in Granada, Cordoba and Marbella, as well. We will return to Andalusia next year, and can't wait for these.
Robin
Are there chopped almonds on top? Thank you! This was a favorite dish when I have been in Spain. I had it twice served with hummus, too! Delicious!
Lauren Aloise
In the photo yes! I've never tried making it that way myself, but is delicious!
Bob
April 10,2017
Just sampled this dish in Marbella, Spain. Fantastic !!
Can hardly wait to prepare this dish .
Susan Sung Danelian
We are just back from Malaga. We were so lucky to have the opportunity to try the fried aubergines as part of a 5 tapas meal because I don't think we would have ordered it on our own. We did not think we would love it but we did! So much so, that we bought the honey molasses back with us and will be trying this dish out tonight!
Thank you for your site!
Lauren Aloise
Yay! So glad you tried it-- and in Malaga they have the little pots of black molasses. I see how it could look odd at first!
Francey Oscherwitz
I'm so glad I found your website! I bought pork cheeks on a whim & found your recipe, then discovered the eggplant tapas, which sounds so tasty I'm trying it tonight (with larger eggplants cuz that's what I have). My daughter & I ate our way through Barcelona & San Sebastian (where I had among other delicacies, the best steak (& mushrooms & tapas....) of my life. How amazing it must be to live in such a food paradise! Thank you! --Francey in Chicago
Karon elms
I tried these in a little bar in La Cala, drizzled with Chestnut honey the dish was the best
Ordered some honey and going to try it tonight
Mary Koon
We were in Cordoba, Spain in Oct. It was recommended that we try this dish as one representative of that area of Spain. When it came to our table, I thought a mistake had been made, because it looked like French fries. But on closer examination, I realized it was indeed the eggplant, cut in iong narrow strips. It was one of the most delicious dishes I have ever had and we quickly devoured it. I have been looking for a recipe ever since and will certainly try it at home.
Mary
Has this served as a starter for 'menu of the day' in Lubrin Almeria last week, was absolutely wonderful. Cookingas side dish for tonite .
Lauren Aloise
Hope they turned out well!
Alisha
One of my favorite tapas I tried in Malaga last Summer! Hoping that making it myself will help with the sting of not being able to go back this summer!
Laura
I've been looking for this recipe since I had it in a fab Tapas bar in Newcastle, England! It was fabulous, so can't wait to try this recipe out - thanks for posting!
Lauren
Yes, I love all the tapas in Andalucia. I finally made it to Sevilla and loved all the innovative tapas and variety but disappointed they are more expensive than I'm used to in Roquetas. Then again, I live in one of the few regions where tapas come with a drink and are never more than 3 euros. Not many places can compare with the deal here.
Keep your recipe posts coming!
Amanda @ Not A Ballerina
Sounds utterly delicious, I'm an eggplant addict so will definitely be trying these!
Sonia
Looks sooo good!
Mo
Fantastic! I absolutely love eggplant but would never have thought of having them with honey. I hadn´t a clue they were a popular tapa in Seville. I´ll be making this soon, so thanks!
Phil Adler
We just got back from a trip to Spain and has this in Madrid and Barcelona. It really is marvelous, so much so that I has to google the recipe. Try it, you'll love it !!!!
ChgoJohn
I love eggplant and this dish certainly sounds good. Thanks for sharing!
Amanda
The restaurant Mano a Mano in Lavapies serves this as an appetizer (not tapas), and it's so good.
Lauren Aloise
Thanks for the tip Amanda! I'll have to check it out...
Laura
OMG THAT LOOKS so fantastic! I'm writing it down and having a tapas party soon!
Lauren Aloise
Do it!!!