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Berenjenas con Miel (eggplant with honey)

Prep Time10 mins
Cook Time10 mins
Soak the eggplant1 hr
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Mediterranean, Spanish
Keyword: Eggplant, Honey
Servings: 12 pieces
  • 1 Medium Eggplant peeled and cut in ¼" round slices
  • 1 cup Whole Milk
  • 1 cup All purpose Flour
  • 2 cups Oli for Frying
  • 1/4 cup honey (approximate)
  • ½ tsp kosher salt plus more for sprinkling, to taste
  • ½ tsp ground cumin plus more for sprinkling, to taste


  • Place the slices of eggplant in a large bowl and cover with milk. Set aside and leet soak for at least 1 hour, up to overnight
  • Drain eggplant slices and pat dry
  • Heat about ½" of oil for frying in a heavy skillet over medium high heat. To test if the oil is ready, a small pinch of flour dropped in the oil should sizzle.
  • Put the flour on a plate and spread it out. Mix in about ½ tsp each of kosher salt and ground cumin
  • Dredge each piece of eggplant in the flour, gently shaking of any excess
  • Add several pieces of eggplant to your heated oil, careful to not crowd the pan. Fry on each side 2 -3 minutes, until lightly golden. Be careful not to let the eggplant get to browned
  • Remove the eggplant and drain on a paper towel. Sprinkle with kosher salt and ground cumin to taste while still hot. Cover to keep warm
  • When all eggplant are fried, arrange on a plate for serving and drizzle with honey.
  • Berenenas con Miel is best served warm