Fried Eggplant with Honey (Berenjenas Fritas con Miel)

4.92 from 12 votes

These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizer, Tapa, Tapas/ Starter

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 128.16kcal

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).

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.