01937 845 767
Login
Register
Berenjenas con Miel
10 mins
4 people
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Add To Basket
Chef's Profile
Javier De La Hormaza
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Broad Beans and Minted Goats...
10 mins 4 people
Fried Padron Peppers
5 mins 4 people
Sopa de Ajo
34 mins 4 people
Berenjenas con Miel
10 mins 4 peopleYou may also like...
Ajoblanco Recipe
15 mins 4 people
Chorizo in Cider
30 mins 4 people
Churros con Chocolate Recipe
50 mins 6 people
Albondigas
1hr 30 mins 6 people
Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Browse by Category
Latest Posts
-
Broad Beans and Minted Goats Cheese on ToastJune 24, 2019
-
Fried Padron PeppersMay 28, 2019
-
Sopa de AjoMay 6, 2019
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.