Fried Aubergine With Honey (Berenjenas Fritas Con Miel)

This Fried Aubergine with Honey is a popular classic Spanish tapas dish also known as Berenjenas Fritas Con Miel. The deliciously crispy aubergine is drizzled with sticky honey making it the perfect blend of sweet and savoury.

I first came across Fried Aubergine With Honey ( or Berenjenas Fritas Con Miel as it is known locally) when on holiday in Malaga many moons ago and it blew me away!

The crunchiness of the batter on the aubergine, yet the soft and silky inside, paired with a sweet drizzle of molasses was so moreish, it quickly became my favourite vegetarian tapas dish & I ordered another portion!

Commonly this recipe contains milk and gluten, however, I have adapted it to be dairy and gluten-free. 

There is also an option to make it vegan. If you don’t have any dietary requirements, just use regular milk and flour and the recipe will come out just the same!

Made with only 5 ingredients this aubergine tapas is such an easy yet impressive dish to make!

If you have some leftover aubergine after making this recipe, why not try making my Tahini Free Baba Ganoush or Chicken & Aubergine Curry?

🤔 What Is Berenjenas Fritas Con Miel?

Berenjenas fritas con miel literally translates from Spanish to English as “fried aubergine (or eggplant) with honey”. It is an extremely popular tapas dish which originates from the Andalusian region in southern Spain. If you find yourself wandering into a Tapas bar in Seville or Malaga, I guarantee you will find this on the menu!

Traditionally, the dish does not actually include honey but uses "miel de caña," which translates to molasses in English. Molasses is a thick, dark-coloured syrup derived from crushed sugarcane or sugar beets. However, as molasses may not be as readily available, I have substituted it with a drizzle of delightful, runny honey, which I find equally delicious.

🥘 Ingredients & Substitutions

✋ Double check all packaging for allergens ✋

• Aubergine- Or Eggplant as it is commonly referred to in the USA and Australia, takes centre stage as the main ingredient in this recipe. I strongly recommend sticking to eggplant for an authentic experience. However, if you really don’t like aubergine or are unable to find any, you could alternatively prepare this recipe using courgette (zucchini). In that case, there's no need to soak the courgette in milk beforehand; you can simply dip them directly in the flour.
• Plant Based Milk- As this recipe is dairy-free I have soaked the aubergine in almond milk, but any other plant-based milk will work, as will sparkling water. The liquid is used to draw out the bitterness from the aubergine and to stop the aubergine from absorbing excess oil. You can just use normal cow's milk if you don’t need the recipe to be dairy free.
• Gluten-Free Flour- As usual I have used Doves Farm Freee Plain flour, which is gluten-free and is my favourite gluten free flour to use. If you don't have a gluten allergy you can use regular plain flour.
• Honey- I have used regular runny honey like I also have in these air fryer honey roasted carrots. If you want to make this recipe vegan or more traditional just swap this out for molasses or golden syrup, as detailed above.
• Olive Oil- This is used for frying the aubergine. Try and buy the best olive oil you can. I love Filippo Berio olive oil.

⚡ Variations

I think this tapas dish is delicious as it is, however, if you want to experiment here are a couple of options.

• Make It Vegan:  Simply make sure you use a plant-based milk and swap the honey for traditional “miel de Cana” molasses or golden syrup to make a vegan version of this classic Spanish tapas.
• Spice It Up: To add an extra depth of flavour you can season the flour with some paprika, rosemary or thyme to mix it up a bit. All of these flavours work really well with the honey.

✏️ How To Make This Recipe

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: To begin, start by preparing the aubergine. You have the option of slicing it into rounds or chopping it into thick matchstick shapes, similar in size to a carrot baton. For this recipe, I have chosen to slice it into rounds as I find they tend to crisp up better this way.

Step 2: Next, soak the aubergine in a bowl of dairy-free milk. I prefer almond milk, but if you have any nut allergies, oat milk or soy milk will work just as well. Sprinkle the aubergine with salt and let it sit for at least an hour. If any parts of the aubergine are poking out of the milk mixture, you can place a smaller plate on top to gently press them down.

Step 3: After an hour, drain the aubergine and gently pat it dry using kitchen paper towels

Step 4: In a clean bowl, combine the gluten-free flour with salt and pepper. Dip each slice of aubergine into the flour mixture, ensuring it is fully coated, and place the coated rounds on a plate, ready for frying.

Step 5: In a hot frying pan, add enough oil to coat the bottom of the pan and fry the aubergine rounds until they become crisp and golden, remembering to flip them halfway through.

Step 6: Once cooked, transfer the fried aubergine onto a plate lined with kitchen towels to allow any excess oil to drain.

Place the fried aubergine on a clean plate, drizzle it with some runny honey, and it's ready to be served!

🤔 Can You Bake The Aubergine Instead?

If you prefer a lighter option with fewer calories, you have the choice to bake the aubergine instead. Simply arrange the floured rounds evenly on a baking tray, giving them some space. Spray them lightly with olive oil and bake in the oven at 200˚C/390˚F for approximately 20 minutes until they turn crispy and golden.

💡 Tips & Tricks

• Slice the rounds or matchsticks evenly to ensure that they all cook at the same time. Don't cut them too thick or you won’t get that nice crispy finish. I prefer rounds as I find you get a better crunch on the batter.

• Regular milk and flour can be used if there are no dietary requirements.

• Don’t overcrowd the aubergine pieces in the frying pan. If you do, the heat gets trapped underneath the food in the pan and will create steam. They will still cook but you won’t get that crispy, crunchy finish, so cook in batches if necessary.

• Soaking the aubergines in dairy-free milk or sparkling water helps to draw the bitterness out of the aubergine. Sprinkling salt on the aubergine, letting it sit for an hour, and then rinsing will also work, but I find soaking in dairy-free milk gives extra moisture to the inside of the aubergine. I wouldn’t recommend leaving out this step.

🥡 Storage, Re-heating & Freezing

I would really recommend eating the fried eggplant rounds fresh from the pan as this is when they will taste their best, however, if you have leftovers they will keep in the fridge in an airtight container for around 2-3 days.

To reheat, place them in the oven at 180˚C / 360˚F for around 10-12 minutes until piping hot throughout.

You can also freeze them if needed. First of all, freeze the rounds flat on a cold baking tray for around an hour until frozen. This will ensure they don’t stick together. They can then be popped into a freezer bag for up to 3 months.

When you are ready to eat, let them thaw in the fridge overnight and reheat as above.