The Globetrotter Cookbook

Seek ۰ Share ۰ Savour

Fried eggplant with honey (vegan tapa series)

Crispy on the outside and soft and gooey on the inside, this tapa is the perfect balance between sweet and savoury.  I’m talking about berenjenas con miel, fried eggplant with honey drizzled overtop, my go-to vegetarian sharing plate.


These little fried disks of heaven are on almost every menu in Spain, and it’s not just a vegetarian favourite – my omnivore friends insist on ordering it every time we go out.

Traditionally, this tapa is dressed with honey, which is not exactly vegan-friendly (depending on who you ask). I have also seen it served with molasses, but it’s not as common, at least in the south of Spain. At home, you can use agave or maple syrup – my personal choice – in place of honey if you’re bee-sensitive. If you want one more twist, dribble on some balsamic crema. You do you!

Canada meets Spain in a pancake-style tapa of eggplant and maple syrup.

Canada meets Spain in a pancake-style stack of eggplant and maple syrup.

Another great thing about this recipe is that you probably have most of the ingredients on hand: an eggplant, flour, (veggie)milk, oil, salt, and liquid sweetener. We will also be making a flax “egg” to bind the dry ingredients to the eggplant slices. It sounds intimidating, but all you need is ground flax and water, mix ‘er up and leave for 15 minutes in the fridge. To make the eggplant extra crispy, dip the disks in breadcrumbs. It’s not traditional, but you’ll thank me once you take a bite!


Crispy, savoury, sweet AND fried. Can it get any better?

The final product!

Print Recipe
Berenjenas fritas (fried eggplant)
"Berenjenas con miel" or fried eggplant with honey, is by far one of my favourite vegetarian tapas in Spain. Here you have a vegan version to make at home!
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
people (as a side dish or tapa)
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
people (as a side dish or tapa)
  1. Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
  2. Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
  3. Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
  4. Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
  5. Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
  6. Drizzle with maple syrup or molasses and serve immediately.
Share this Recipe

Of course, you gluten-free folk, I’ve got you covered! This recipe is totally adaptable and doable with G-F flour and breadcrumbs.

If you make this, let me know in the comments or tag me on instagram with your photos! I love seeing what you cook up!

1 Comment

  1. Thank you love! Will make soon and tag you!

Leave a Reply

Your email address will not be published.