Appetizer

Berenjenas con Miel

A dish that pairs crisp Andalusian eggplant slices with creamy centres and a restrained drizzle of cane molasses.

What you’ll need

• eggplants: 800 g
• flour: 180 g
• water: 250 ml
• olive oil: 700 ml
• cane honey: 100 ml
• salt: 12 g

How to make it

1. Cut the eggplants into batons or 1-1.5 cm rounds, toss with 8 g salt, and drain for 30 minutes. Rinse briefly and dry extremely well.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.