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Why you’ll love this recipe

• Easy to make
• Delicious sweet honey flavors
• Excellent tapas or party food recipe
• Budget-friendly

How to make Berenjena con miel

Step 1 – Prepare the eggplant

• Cut the eggplant into thin slices, about 1/8 inch (3-4 mm) thick.
• Add eggplant slices to a bowl of fresh water with half a teaspoon of salt. Soak for 20-30 minutes. Remove from the water bath and pat dry with some paper towel. 

Step 2 – Flour and bake

• Preheat oven to 350°F/180°C.
• In a bowl, combine the flour, salt, cinnamon, and nutmeg.
• Coat the eggplant slices in the flour mixture, shaking off any excess. Add to an oven tray lined with parchment paper and lightly brush olive oil on both sides. 
• Bake for 15-20 minutes. 
• Remove the eggplant slices from the oven, transfer to a plate. 

Step 3 – Drizzle eggplant with honey

• Drizzle honey over the eggplant slices before serving.

Want to learn more about cuisine from the Andalusia region? Check out our Andalusia foodie guide. 

Where is Berenjena con miel from? 

The history of berenjena con miel is not well documented, but it is believed to have originated in the Andalusia region of Spain, where eggplant and honey are both commonly used ingredients. Honey from the mountainous zones of Andalusia is prized for its sweet and slightly floral taste, flavored by the alpine flowers of the region. 

Best ingredients to use

Eggplant/Aubergine

When making berenjena con miel, you can use any type of eggplant that you prefer or is available. However, some types of eggplant may be better suited for this dish than others.

Generally, it’s best to use small to medium-sized eggplants that are firm and have smooth, unblemished skin. Some varieties of eggplant that are commonly used in Spanish cuisine include:

• Black beauty: This is a popular variety of eggplant that is easy to find in most grocery stores. It has a dark purple skin and a mild flavor that pairs well with honey.
• Graffiti: This variety has a beautiful, purple and white striped skin and a slightly bitter flavor that contrasts nicely with the sweetness of honey.
• Japanese: Also known as “Ichiban,” this variety is longer and thinner than most eggplants, with a deep purple skin and a sweet flavor that also makes it a great choice for berenjena con miel.

Ultimately, the type of eggplant you choose will depend on your personal taste and what is available in your area.

Honey

This will vary on where you are sourcing your honey from, but here in Spain, honey from the mountainous regions of Andalusia are prized for its delicious sweet flavor and slightly floral taste. This is due to the abundance of wildflowers such as sunflowers, wild rosemary, thyme, and daisies that grow in the fertile plains. 

Looking to try some honey from Andalusia? Check out the Sierras Andaluzas cooperative which was founded in 2001 and now has over 100 member beekeepers, exclusively from Andalusia.

One of the most popular types of honey found in Spain is called ‘Miel de Mil Flores’ (Honey of 1000 flowers). And of course, there are plenty of varieties of honey made with orange blossoms too. 

Nutrition facts

More easy tapas recipes

How long does Berenjena con miel take to make?

• Prep time: 30 minutes
• Cook time: 20 minutes
• Total time: 50 minutes

Can you oven bake the eggplant instead of frying?

Yes, you sure can. Baking is a healthier option and uses much less oil. When baking your eggplant, add eggplant disks to an oven tray lined with parchment paper, and brush lightly with some olive oil. Bake for 15-20 minutes. 

How to soften eggplant

Soak your eggplant disks in some fresh water for around 30 minutes. Add a plate on top of the eggplants to keep them submerged.

Is berenjena con miel a tapas or dessert?

Berenjena is typically served as a sweet tapas in Spain.