Berenjena con miel (Oven-baked eggplant with honey)
Berenjena con miel, or eggplant with honey, is a popular dish in Andalusian cuisine in Spain. It is a sweet and savory dish that combines the bitterness of eggplant with the sweetness of honey and is typically served as a tapas.
Equipment
- Pan for frying
- Sharp kitchen knife
- Oven and baking tray
- Parchment paper
Ingredients
- 2 small eggplants
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Honey for drizzling
- Splash of extra virgin olive oil
Instructions
Step 1 - Prepare the eggplant
- Cut the eggplant into thin slices, about 1/8 inch (3-4 mm) thick.2 small eggplants
- (optional) 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.1 teaspoon salt
Step 2 - Flour and bake
- Preheat oven to 350°F/180°C.
- In a bowl, combine the flour, salt, cinnamon, and nutmeg.1/2 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Coat the eggplant slices in the flour mixture, shaking off any excess. Add to an oven tray lined with parchment paper.Splash of extra virgin olive oil
- Bake for 15-20 minutes.
Step 3 - Drizzle eggplant with honey
- Drizzle honey over the fried eggplant slices before serving.Honey
