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    Berenjenas Con Miel, aubergine tapas Tapas Recipes 5 1 5 0

    Berenjenas con Miel

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
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    • 2 aubergines, cut into batons or half an inch-thick sticks
    • Andalusian harina de trigo or plain flour
    • Miel de caña or black treacle
    • Cold water and fine salt
    • Vegetable oil to fry
    • Salt flakes


    I’m absolutely addicted to berenjenas con miel. The contrast between the salty fried aubergine pieces and the sweet miel the caña is immense.
    This classic Andalusian tapas dish is from Moorish origin and widely served in Granada, Córdoba, Málaga and Jaén. The trick is to soak the aubergine pieces in cold water for at least 30 minutes. Roll them in Andalusian frying flour and fry them until golden brown. The other important ingredient is miel de caña. Although the word miel translates to honey, miel de caña is actually a molasses or black treacle made from sugar cane.


    1. Soak the aubergine pieces in salted water for 30 minutes.
    2. Drain the aubergine and roll in the harina de trigo.
    3. Fry for about 1 minutes on each side or until golden brown and drain onto some kitchen paper.
    4. Serve on a warm plate with a drizzle of miel de caña and some sea salt flakes.

      Shop Ingredients

      Añana Salt Flakes


      Las Panaeras Sevillanas Frying Flour 1Kg


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