Berenjenas con miel


Aubergines in honey are a classic dish from Andalucia in the south of Spain. Thinly sliced aubergine is coated in a very light batter (think tempura batter rather than fish and chips batter) The slices are then fried quickly in very hot oil, drained on kitchen paper and then drizzled with honey and sprinkled with coarse sea salt.
It is a marvellous dish of contrasts – the crispy batter and the soft aubergine – the sweetness of the honey and the salt. It is highly likely that both the aubergine and the honey are a legacy of the Arabic influence on Spanish cuisine which is particularly strong in the south.

Typical preparation waiting time – 5 minutes

Suitable for vegetarians

Allergen information – contains egg