Introduction:

Berenjenas con miel (aubergines with honey) is a beloved Andalusian tapa, featuring thin slices of aubergine (berenjena), fried to a crisp and drizzled with honey (miel) or sugarcane syrup (miel de caña). The dish offers a perfect balance of savoury and sweet, with its roots firmly planted in Andalusian and Moorish culinary history. It’s a common dish in tapas bars across Andalusia, particularly in Granada and Málaga, where the local sugarcane syrup adds a distinct regional flavour.

A Taste of History:

Berenjenas con miel has its origins in the Moorish influence on Andalusian cuisine. The Moors, who ruled Spain from the 8th to the 15th centuries, introduced aubergines to the region, along with the concept of blending sweet and savoury flavours in food. The use of honey and sugarcane syrup was also common in Moorish cooking, reflecting their expertise in beekeeping and sugarcane cultivation.

The dish started as a simple combination of fried aubergines and honey or syrup, but over time became a signature Andalusian tapa. In Málaga and Granada, it is traditionally made with miel de caña, a local product from sugarcane that gives the dish its unique, slightly tangy sweetness. Today, Berenjenas con miel is enjoyed across Spain but remains a symbol of Andalusia’s Moorish heritage and culinary ingenuity.

Key Ingredients:

• 1 large aubergine (berenjena)

• Olive oil (aceite de oliva) for frying

• 100g all-purpose flour (harina de trigo)

• Salt (sal) to taste

• Honey (miel) or miel de caña (sugarcane syrup)

Preparation Guide:

1. Prepare the aubergine: Slice the aubergine into thin rounds, about 1/4 inch thick. Optionally, salt the slices and let sit for 20-30 minutes to draw out moisture and reduce bitterness. Rinse and pat dry.

2. Coat the aubergine: Lightly coat each slice in flour, shaking off any excess.

3. Fry the aubergine: Heat olive oil in a large frying pan over medium-high heat. Fry the aubergine slices for 2-3 minutes on each side until golden and crispy. Drain on paper towels to remove excess oil.

4. Drizzle with honey or syrup: Arrange the aubergine slices on a plate and drizzle generously with honey or miel de caña.

5. Serve: Serve warm as a tapa or alongside other Andalusian specialities.

Special Ingredients:

• Aubergine: Choose firm, smaller aubergines to reduce bitterness. Salting before frying is optional but can improve flavour and texture.

• Flour: All-purpose flour gives the aubergine a light, crispy coating. For a gluten-free option, chickpea flour can be used.

• Honey or miel de caña: Miel de caña is a dark, molasses-like syrup typical of the Málaga region. Its tangy, robust flavour offers an authentic Andalusian experience, though regular honey is also commonly used outside of Andalusia.

Regional Differences:

• Andalusia (Granada/Málaga): The original dish uses miel de caña, providing a distinct regional flavour tied to the area’s sugarcane production.

• Madrid and other regions: The dish is often made with regular honey, and its simplicity makes it adaptable throughout Spain.

• Variations: Some modern versions include smoked salt or paprika for added depth or a sparkling water batter for extra crispiness.