Berenjenas Con Miel – Fried Aubergines with Cane Honey

17 Aug

Berenjenas con Miel is a typically Andaluz dish from around Malaga and Granada. It has saved my life, on more than a few occasions, when eating out here, as it is on most Spanish restaurants’ menus and it’s usually the one and only vegetarian dish, apart from tortilla (no more tortilla, por favor!) on offer.

It is the second in my aubergine season series, the first being an Aubergine & Chickpea Curry, designed to convert even the most stubborn of aubergine haters out there.

The reason it will convert is that it is sliced very thinly, lightly coated in seasoned flour and fried until golden. Then comes the good bit, it is drizzled generously with Miel de Cana. Miel de Cana literally translates as “sugar cane honey” or, as it known elsewhere, molasses.

Miel de cana is produced in the Malaga area and it comes in a glass jar with a beautiful printed label.

It says on the side: “Did you know that…?”

“In the 5th century BC, the Persian king Dario discovered sugar cane on his expedition to the Indus Valley. He described it as a cane that gives honey without the intervention of bees.”

If you see some anywhere, buy it, I’ve heard that they have stopped producing it because all the sugar cane plantations have been destroyed to make way for the new runway and terminal at Malaga airport.

I don’t know whether this is true or not, but it would be a real shame to lose this important local product with such a long history, the company was started in 1929.

Berenjenas Con Miel Recipe

Serves 2-3 sharing as part of a meal. Vegan. From Spanish Food About

  • 1 large Aubergine
  • 1-2 tsp salt
  • black pepper
  • about 1oo gr (3/4 cup) plain flour
  • 220 ml (1 cup) virgen olive oil
  • miel de cana (or molasses/ honey/ maple syrup)

Wash and dry the aubergine, cut off the stalk end and carefully slice into 3 mm thick circles.

Put the slices on a baking tray or large platter and lightly salt each one on both sides. Leave for at least 20 mins up to an hour to draw out the moisture, then pat both sides dry with kitchen roll.

Heat the oil in a med-large frying pan over a medium high heat. Tip the flour onto a large plate and season it with salt and pepper, mix it together with your hands. Put about 4 slices of aubergine in the flour and press down, turn over with tongs and coat the other side.

When the oil is hot (it should sizzle when you put the slices in), lift the slices with tongs, shaking off the excess flour, and place in the oil. Cook for about a minute on one side until golden brown and then turn over with the tongs and do the same on the other side. When cooked on both sides remove to some kitchen roll to drain. Meanwhile put some more slices in the flour and continue until all the aubergine is cooked.

Arrange the slices overlapping in one layer on a large serving dish/platter and drizzle generously with the miel de cana/molasses. Serve immediately with extra miel de cana on the table.

Buen Provecho!!

Things That Made Me Smile Today……….

The cactus fruit or prickly pear are called Chumbos here and are everywhere at the moment.

I love their bright acid colours against the burnt earth and the almost cartoon-like shapes of the cactus. It feels very Mexico to me.

They make me smile because every time I see them I think of The Jungle Book and I just can’t get that song out of my head.  “Do be do I wanna be like you oo… I wanna walk like you, talk like you, ooo….”

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30 Responses to “Berenjenas Con Miel – Fried Aubergines with Cane Honey”

  1. Caroline August 17, 2011 at 8:29 pm #

    That honey sounds like it would be so amazing on eggplant. I might have to order some online!

    • Jane Blin-Stoye March 16, 2013 at 12:05 pm #

      Did you manage to find the honey online? I’m lookig but can’t find it anywhere…Jane

  2. Rufus' Food and Spirits Guide August 17, 2011 at 8:32 pm #

    What a cool, simple way to serve aubergines. I would’ve never thought of drizzling my eggplant with honey. Great pictures as always.

  3. Savorique August 17, 2011 at 8:53 pm #

    What a great, creative way to prepare aubergines! Eggplants are under appreciated but your sweet recipe is giving them the love they need :)

  4. ceciliag August 17, 2011 at 9:02 pm #

    Wow I grow aubergines AND my bees make me honey – sounds like LOVE.. out I go to the garden to see if there is just one lovely aubergine left on those plants. We love them. c

  5. chicaandaluza August 17, 2011 at 9:02 pm #

    I adore these and confess that I also put a sprinkle of salt as I like the salty and sweet contrast. Sometimes I also do them in tempura batter (so NOT Spanish I know, but even Big Man has to admit they´re good). They sell the flour in Mercadona and I use it for lots of my veggies…would be good with some of your sweet chilli sauce too!

    • foodblogandthedog August 17, 2011 at 9:20 pm #

      That’s so weird, The Washer Up said they would be good tempura’d, I have to agree. I was honestly thinking of doing some long green peppers (I have loads of photos of them) like a pimientos fritos thing but Tempura’d. That’s my next project!!

  6. tiffany August 17, 2011 at 10:07 pm #

    I’ve never had miel de cana, but from your description, I think I’d be in love with it!

  7. Aimee@clevermuffin August 17, 2011 at 10:39 pm #

    I really enjoy the way I can come to your blog and get little flash backs to my trips to spain. It’s really lovely! This looks so tasty, I don’t understand people who don’t like aubergines, but I can understand how this would convert them.

  8. Chef Scar August 18, 2011 at 12:26 am #

    I happen to love eggplant/aubergine, but have never had it like this. It looks and sounds delicious and I intend to try it.

  9. Erin @ Dinners, Dishes and Desserts August 18, 2011 at 2:04 am #

    These sound delicious! The honey is great with this!

  10. Vijitha Shyam August 18, 2011 at 2:09 am #

    Wonderful way to serve eggplants. I am not a big eggplant fan but I am now curious to know how cane honey in eggplant will taste?

  11. luvnspoonfuls August 18, 2011 at 4:56 am #

    These look so tasty and crispy, I can’t imagine anyone not loving them, and what a great taste combination! I would’ve never thought to combine those two flavors, but WOW, makes sense now! Really lovely post and photos, and I would be happy to buy some of that honey if I just knew where!

  12. tony ward August 18, 2011 at 9:34 am #

    Que memorias o Coin ! I remeber your first trips to Coin, you lived on this for days.They have moved on since then I guess, if only in small steps.
    Great posting, as ever, loved the chumbos pic’s, I swear I’ve still got some of the ‘hairs’ under my fingernails !! xx

  13. Carolyn August 18, 2011 at 12:53 pm #

    It must be tough to eat out in a meat-heavy place like Spain. Glad you had these yummy eggplants to keep you going.

  14. Nami | Just One Cookbook August 18, 2011 at 7:05 pm #

    Hi Natalie! I love eggplant and I eat it often even though my tongue gets some allergic reaction if I eat more than few bites. But I still cook and eat it because it’s so good! You are so lucky to have those beautiful eggplant in your yard… huge ones too! I have never tried with honey, that’s something I should try. I usually cook similar way and pour thai sweet chili sauce – very addicting. Hey I have the same cuctus in my backyard! It’s been growing fast.. :-)

  15. peasepudding August 18, 2011 at 7:58 pm #

    Love aubergine but have never eaten it sweet, hat a great idea. I make a warm relish you might like with aubergine, onion, vinegar, sugar, mint and coriander. Made like a relish but not cooked so long. I’ll try and post it soon.

  16. Clarkie @ Beloved Green August 18, 2011 at 9:48 pm #

    Interesting notes on the honey itself and their producer. I hope its not true because it would be a shame to loose them.

    I love the idea of serving eggplant like this, I would have never thought of it.

  17. sarah August 18, 2011 at 11:24 pm #

    Pretty! I love the sweet honey with the eggplant- such an interesting combination. And those prickly pear are gorgeous! We had prickly pear that grew in my childhood backyard and my mom used to make jelly out of the fruit- so good!

  18. Liz August 19, 2011 at 1:46 am #

    I never would have thought of pairing eggplant with honey, but it sure looks delicious!

  19. kellie @ foodtoglow August 19, 2011 at 9:57 pm #

    I love this unusual dish (well, I love anything with aubergines) but have never made it. Thanks for demonstrating how simple it is. Would be lovely with a plain rocket salad.

  20. The Mistress of Spices March 12, 2012 at 4:54 pm #

    Gorgeous! I like to do fried aubergines with pomegranate molasses, very similar to your recipe!

    • Marie August 3, 2012 at 7:51 pm #

      have eaten this wonderful dish in Andalucia , have cooked it at home. Any more wonderful dishes with aubergine?

  21. Norman Bell March 15, 2013 at 7:44 pm #

    Hi
    I,ve just returned to England from a visit to Nerja and I can tell you that ‘Miel de caña’ is available in the Mercadonna supermarket there ( and another shop near the ‘Balcon de Europe’ ). Apparrently it is made in Frigiliana, which is near Nerja, and this is the last manufacturer of this in Spain. Back in UK, treacle is not a bad substitute.
    Miel de caña is also nice with a croissant in the morning!

    • Jane Blin-Stoye March 16, 2013 at 1:13 pm #

      Thank you!, friends recently returned from near to Murcia but were unable to find any for me in the Mercadonna there, now I understand why – will have to make the trip myself! I know, fab on croiissant. Jane

Trackbacks/Pingbacks

  1. Chinese Chilli Aubergine with Rice Noodles « Cook Eat Live Vegetarian - September 17, 2011

    [...] to convert even the most stubborn of aubergine haters out there. The previous two recipes were Berenjenas con Miel (Andalucian Fried Aubergines with Cane Honey) and Curried Aubergine with Chickpeas & [...]

  2. Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper « Cook Eat Live Vegetarian - August 22, 2012

    [...] Cana (cane honey) which is molasses from Malaga, a delicacy used liberally in this local recipe for Berenjenas con Miel (fried aubergines with [...]

  3. Spanish Tapas - Nutritional Responsibility - February 17, 2013

    [...] drizzled with honey. I haven’t had time to try making this myself yet, but I found a recipe here that I’m going to try out when I get [...]

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