Aubergines with Cane Honey

How to make Aubergines with Cane Honey.


One eggplant

Couple of tablespoons of miel de caña for drizzling

Couple of spoonfuls of flour (any type of white flour will do)

Plenty of olive oil for frying


Cut your aubergine into really thin slices – a couple of millimetres is perfect.

Pop the slices into a bowl of water and leave it for half an hour. Soaking before use takes some of the bitterness out (actually I never bother these days although I do give them a quick rinse so the flour adheres to them).

Drain well and toss in the flour.

Deep fry in batches in very hot olive oil, flipping halfway through.

When they are golden brown and floating, they are done. You can keep them warm in a low oven while you fry the rest.

Drain on paper towels and then arrange on a plate or in a bowl.

Drizzle the miel de caña on top.

Serve immediately.

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