Berenjenas con Miel
Berenjenas con Miel, a classic dish from the Spanish cuisine repertoire, skillfully balances the earthy depth of eggplants with the sweet richness of molasses. Encountered during travels that introduced me to the vibrant flavors of Spain, this dish captures the essence of simple ingredients transformed into an extraordinary culinary experience. The crispy fried eggplants, when drizzled with the velvety molasses, create a delightful contrast of textures and flavors – savory meets sweet in each bite. After experimenting and refining the recipe at home, I've captured the authentic taste that first captivated me. Sharing this recipe is more than just passing on cooking instructions; it's an invitation to explore the diverse and rich palette of Spanish cuisine, where even the simplest ingredients can be elevated to something truly remarkable. Berenjenas con Miel epitomizes the joy of discovering new dishes and the pleasure of bringing those flavors back home, enriching our kitchens with the spirit of Spanish culinary tradition.
Equipment
- 1 large mixing bowl
- 1 pan
Ingredients
- Olive Oil
- Honey or molasses
- 2 teaspoon Pepper
- Flour
- Milk to cover
- 1 tablespoon salt
- 2-3 small eggplants
Instructions
- Based on your desire, cut the eggplant into round pieces or matchsticks.
- Sprinkle the eggplant with liquid and a sprinkle of salt in a large mixing bowl.
- Allow about an hour of soaking time for the eggplant.
- Rinse the eggplant slices and cover them in flour, seasoning with salt and black pepper if preferred.
- Drain the eggplant on towels after removing it from the pan.
- Add a sprinkle of salt to taste.
- Before serving, sprinkle with honey or molasses.