AI-generated image
Berenjenas con miel de caña
Fried aubergine with molasses
Andalusian crispy fried aubergine with cane molasses
Berenjenas con miel are a classic tapa in Andalusia, especially in Córdoba, Málaga and Granada: thin batons or slices of aubergine, lightly floured and fried until crisp, then drizzled with dark, treacly miel de caña. Despite the name, miel de caña is not bee honey but sugarcane molasses, made in the last cane mill in Europe at Frigiliana on the Málaga coast, so the dish is naturally vegan. The contrast of salty, crunchy aubergine and bittersweet syrup is irresistible; serve it the moment it leaves the pan with a cold drink. Chef's tip: soak the aubergine in salted water (or milk, as many Andalusian cooks do) for 15 minutes and pat dry; it seasons the flesh, softens any bitterness and helps the flour cling so the coating stays thin and crisp.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 auberginelarge (about 400 g), cut into 1 cm batons or thin rounds
- 4 ¼ cups cold water
- 1 tbsp salt
- 3 ½ oz plain flouror chickpea flour
- 2 cups olive oilfor frying
- 3 tbsp cane molasses (miel de caña)or dark treacle loosened with a little water; dark bee honey also works but the dish is then not vegan
- ½ tsp flaky sea salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 2: Drain the aubergine and pat it dry with a tea towel; it should be damp but not dripping.
Step 3: Heat 2 cups olive oil in a deep frying pan to 350°F (a cube of bread browns in 30 seconds). Meanwhile toss the aubergine in 3 ½ oz plain flour in batches, shaking off the excess in a sieve. The coating should be a thin dusting, not a crust.
3 minStep 4: Fry in 3 or 4 batches for 2–3 minutes, turning once, until golden and crisp. Crowding the pan cools the oil and makes them greasy.
8 minStep 5: Drain on kitchen paper and sprinkle at once with ½ tsp flaky sea salt.
Step 6: Pile onto a plate, drizzle with 3 tbsp cane molasses (miel de caña) in thin threads and serve immediately, while still crunchy.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does berenjenas con miel de caña take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese