Found throughout Spain and known as berenjenas fritas con miel de caña, these crispy slices of eggplant are the perfect salty-sweet tapa to enjoy if you’re after an easy Spanish snack. One of many plant-based tapas available (see also padrón peppers or champiñones al ajillo), they are also simple and super delicious.
So if you’re looking to create a little slice of Spain in your home kitchen, this simple recipe is a great place to start.
How to Make Spanish Eggplant with Molasses
If I see these on a restaurant menu outside of Spain, often I see them as fried eggplant with honey. However, after eating these in too many bars to count all over Spain, I’ve never seen these with honey – it’s always molasses, or miel de caña.
I can see where the confusion comes from, as miel means honey in Spanish, but if you want to go for “authenticity,” then make these with molasses.
Now, these are super easy to make – much like most Spanish tapas!
Start with thinly slicing your eggplant and then seasoning it liberally with salt. Let the salted eggplant slices hang out for about 15-30 minutes so that some of the moisture is drawn out.
In the meantime, add a bit more salt to some flour and whisk it together to combine.
Dredge the eggplant slices in the flour and then set them aside again. This is also a good time to put your oil into a large skillet (I like cast iron!) and set it over medium heat.
Take the time, as well, to line a baking tray with paper towels and set it next to the stove.
Once the oil is hot, add your dredged eggplant slices – I like to work in batches so I don’t overcrowd the pan. Cook on one side until it’s golden and crisp until flipping and cooking on the other side. Remove the eggplants from the oil and allow them to drain on the paper towels.
After all of your eggplant slices are fried, you can go ahead and add them to a serving dish and drizzle them with molasses!
Make sure to use unsulphured molasses and not blackstrap molasses as the latter doesn’t have the correct flavour profile.
Spanish Fried Eggplant with Molasses
Ingredients
- 1-2 eggplants cut into 5mm (¼in) rings
- 125 g (1 cup) plain flour
- 1 tsp salt
- 300 ml (1 ¼ cups) neutral oil such as peanut, canola or sunflower
- 1 tbsp unsulphured molasses for drizzling (see note)
Instructions
- Set the eggplant slices on a large rimmed baking sheet and sprinkle both sides generously with salt. Allow to sit at room temperature for at least 10 minutes to allow the salt to draw the moisture from the eggplant slices.
- Add the flour and 1 tsp of salt to a shallow dish and whisk to combine. One by one, dredge each eggplant slice in the flour mixture and set back on the baking sheet.
- Add the oil to a large skillet – preferably cast iron – and set over medium heat. Line a rimmed baking sheet with paper towels and set next to the stove. Once the oil registers at 180°C/350°F, add the eggplant slices (in batches) and fry until golden on one side before flipping and cooking on the other side – about 5 minutes. Remove from the pan and place on the paper towel-lined tray.
- Place the fried eggplant slices on a serving dish and drizzle with the molasses. Serve immediately.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that’s all there is to make Spanish berenjenas fritas! This simple tapa is absolutely delicious and a great snack or tapa as part of a larger Spanish meal.
Are you looking for a recipe for Spanish-style fried eggplant? Have any questions? Let me know in the comments!
