The fried eggplants with honey sauce, or rather, berenjenas fritas con miel, as I recently discovered them in Seville, are delicious eggplant sticks, coated in flour and then fried. They are served drizzled with honey and mustard sauce, giving a sweet touch and a delightful contrast with the bitterness of the eggplants.
In Seville, we found them on many menus as a tapa, so we had to try them. And we immediately fell in love with them. In fact, I didn’t take long to make them again at home. Because, as you know, if there’s one thing I love about traveling, it’s trying new things and then recreating them at home. And with all the tapas we tasted… soon I’ll share more delicious Spanish recipes with you! Actually, I already shared one, the avocado toast, which isn’t strictly Spanish, but it accompanied us for more than one breakfast in Spain 🙂
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3-4 servings
- Cooking methods: Stove
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 1 eggplant (large)
- to taste coarse salt
- to taste all-purpose flour
- 2 tablespoons honey
- 1 teaspoon mustard
- to taste black sesame seeds (optional)
- 10 cups extra virgin olive oil
Steps
To prepare the fried eggplants with honey sauce, wash and dry the eggplant and remove the stalk.
Without peeling it, cut the eggplant first into slices, then cut the slices into sticks. Put the eggplant sticks in a sieve and sprinkle with a little coarse salt. Let them rest for about 30 minutes, to let them lose some of their bitterness.
Meanwhile, mix the honey with the mustard. You can slightly warm the honey to make it more liquid and easier to mix with the mustard.
After the resting time, remove the coarse salt and squeeze the eggplants slightly if necessary.
Heat the extra virgin olive oil in a saucepan with high sides until it reaches a temperature of 320-329°F.
While the oil is heating, coat about a quarter of the eggplants well in flour. Remove the excess flour and place the floured eggplants in the hot oil. Fry for a few minutes until golden.
Remove the eggplants from the oil with a slotted spoon and repeat the same process for the remaining eggplants.
Serve your fried eggplants sprinkled with black sesame seeds (if using) and drizzled with the honey and mustard sauce. You can put some sauce directly on the eggplants and serve the rest in small bowls for dipping the eggplant sticks.
