Why make it?

This unlikely sweet-and-savory flavor combination results in one of the tastiest tapas out there! It's easy to make at home and is a verified crowd pleaser.

Rave review

"Thank you for this recipe. My husband and I had this tapa in Malaga last winter and this was delicious!" – Candy


2–3 small eggplants Milk 1 tbsp salt 2 tsp pepper Flour Olive oil Honey or molasses

First, cut the eggplants into matchsticks or rounds.

Let soak in milk with a healthy pinch of salt for at least 30 minutes. Discard the milk and pat the eggplant slices dry.

Season some flour with salt and pepper and lightly coat the eggplant pieces.

Heat 1 inch of olive oil in a heavy pan and fry the eggplant in batches, flipping halfway through if needed.

When the eggplant is nice and browned, remove from the pan and set onto paper towels to drain the excess oil.

Sprinkle the eggplant with salt and drizzle with honey or molasses. Serve and enjoy!