Spanish cuisine · Vegetable Dishes

Berenjenas con Miel

Fried eggplant strips with cane syrup – Andalusia's sweet and salty wonder.

Ingredients · for 4 servings

• 2 eggplants
• 200 ml milk
• 150 g flour
• Olive oil for frying
• 4 tbsp cane syrup (miel de caña) or honey
• Salt

Instructions

1. Cut the eggplants into thin strips and soak for 30 minutes in salted milk.
2. Drain and toss in flour.
3. Deep-fry in hot olive oil in batches until golden and crisp.
4. Drain on kitchen paper, salt, drizzle generously with syrup and serve immediately.