Berenjenas con Miel (Eggplant with Honey)

Name: Berenjenas con Miel (Eggplant with Honey)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium medium eggplants, sliced into 1/2-inch thick strips; 2 tsp coarse salt; 1 cup all-purpose flour, for dredging; 2 cup neutral vegetable oil for deep frying; 4 tbsp good-quality honey, preferably Spanish or floral; 1 tbsp fresh flat-leaf parsley, finely chopped

Golden Eggplant Fritters with Spanish Honey Drizzle

Salt draws out the eggplant's bitterness while creating the perfect texture for frying — tender inside with a shatteringly crisp flour coating. The honey cuts through any lingering richness and turns this into the kind of tapa that disappears faster than you can make it.

SpanishMediterraneanAppetizerSide DishVegetarianIndulgentDeep Frying

Prep20 min

Cook15 min

Total35 min

Servings4

Difficultymedium

Nutrition

fat17g

carbs32g

protein3g

calories285

Ingredients

2 mediummedium eggplants, sliced into 1/2-inch thick strips
2 tspcoarse salt
1 cupall-purpose flour, for dredging
2 cupneutral vegetable oil for deep frying
4 tbspgood-quality honey, preferably Spanish or floral
1 tbspfresh flat-leaf parsley, finely chopped(optional)

Instructions

Toss the eggplant strips with salt in a large colander, making sure every piece gets coated. Let them sit for 30 minutes — the salt will pull out the bitter juices and help firm up the flesh for frying.
⏱ 30 min
Press the eggplant strips firmly with paper towels to remove all the moisture that's been drawn out. They should feel much drier and slightly firmer than when you started.
Heat the oil in a heavy-bottomed pot or deep skillet until it reaches exactly 350°F on a thermometer. This temperature gives you the crispy exterior without absorbing too much oil.
⏱ 5 min
Working with a few strips at a time, coat each piece thoroughly in flour and shake off the excess. The coating should be even but not thick — you want to taste the eggplant, not just flour.
Fry the eggplant in small batches, turning once, until deep golden brown and crispy on all sides. Each batch takes about 3-4 minutes total — don't overcrowd or the temperature will drop.
⏱ 4 min
Lift the fried eggplant onto a paper towel-lined plate and let the excess oil drain for just a minute. You want them hot when they hit the platter.
Arrange the hot eggplant on your serving platter and drizzle generously with honey while they're still warm. The honey should pool slightly and soak into the crispy coating.
Scatter the chopped parsley over the top if using, and serve immediately while the contrast between hot, crispy eggplant and cool honey is at its peak.