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!
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!
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!