augustus 26, 2017

Fried eggplant with honey from Sylvia, Soria

Arriving a a tiny dessert town in the north of Spain, called Ocenilla. Sylvia and Jorge cooked us a practically obligated  Spanish dish, a portion of berenjas fritas con miel decaña. 

This recipe is even more special because it has a ‘grandma secret’…. make the batter wit beer. It turns out that your eggplant doesn’t get soaked with fat from the olive oil!

It’s a real tasty pleasure, a lip-smacking blend from extra vergine olive oil, sweet honey and crispyness.


  • 1 large eggplant
  • 1 cayenne pepper, take out the seeds..!
  • 1-2 tsp salt
  • 1 cup extra virgin olive oil for frying
  • 1 cup chickpea flour
  • 2-3 oz “miel de cana”

Mix beer, flour, cayenne, and salt in a bowl. Dip eggplant into batter and leave it for 30 minutes.  Fry until golden brown, about 2/3 minutes; turn and cook until golden brown. Transfer eggplants to a paper towel-lined plate to drain. And then add the  honey on top before serving. Extremely tasty!

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