Appetizer
Berenjenas con Miel
A dish that pairs crisp Andalusian eggplant slices with creamy centers and a restrained drizzle of cane molasses.
40 min cooking time6 servings6 ingredients
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
- 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.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
