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Berenjenas con Miel de Caña

Serves 4 to 6 Appetizer vegetarian, Appetizers

Berenjenas con Miel de Caña

Berenjenas con Miel de Caña is a beloved staple of Andalucía, where its presence in the home kitchen is as familiar as the warm southern sun. This dish, with its roots in everyday Spanish cooking, embodies the simplicity and abundance of Andalusian meals. No recipe is needed in these kitchens, just the instinctive touch of a family cook who knows the balance of flavors by heart.

Here, the eggplant transforms into crisp, golden slices, their mild earthiness uplifted by a drizzle of thick, dark miel de caña. Each bite offers a delightful contrast between the crunchy exterior and the tender interior, with a whisper of sweetness melding into a sprinkle of flaky sea salt. It's a dish that invites you to savor each mouthful, letting the flavors reveal themselves slowly.

Ingredients

  • 2eggplants — cut into thin batons
  • 500 mlcold milk — for soaking
  • 150 gchickpea flour — for dredging
  • for fryingolive oil
  • 4 tbspmiel de caña — sugarcane molasses
  • to tasteflaky sea salt

Method

  1. Begin by slicing 2 eggplants into rounds about 1 cm thick. Place the slices in a large bowl and cover them with 500 ml of cold milk. Allow them to soak for at least 30 minutes. This step helps to remove any bitterness from the eggplants and also ensures they absorb less oil during frying.
  2. While the eggplants are soaking, prepare the coating by placing 150 g of chickpea flour in a shallow dish. This will be used to coat the eggplant slices before frying, giving them a crisp exterior.
  3. After the eggplants have soaked, remove them from the milk and pat them dry with paper towels. This is important to ensure the flour adheres properly and the slices fry evenly.
  4. In a large frying pan, heat enough olive oil to cover the bottom of the pan generously over medium-high heat. The oil should be hot enough that a small piece of bread sizzles and turns golden within a few seconds.
  5. Dredge each eggplant slice in the chickpea flour, shaking off any excess, and carefully place them into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy slices.
  6. Fry the eggplant slices for about 3-4 minutes on each side, or until they are golden brown and crispy. The texture should be crisp on the outside while the inside remains soft and tender.
  7. Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil. Immediately sprinkle them with flaky sea salt to taste while they are still hot, so the salt adheres well.
  8. Drizzle 4 tbsp of miel de caña over the fried eggplant slices. Serve them immediately on a small plate, ensuring the contrast between the hot, crispy eggplant and the sweet, sticky syrup is enjoyed at its best.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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