Berejenas con miel (eggplant/aubergene with honey), is a classic Spanish dish that combines the savoury taste of fried eggplant with the sweetness of honey.
This simple yet flavourful dish is a favourite in Andalucia and can be enjoyed as a tapa or side dish. In this article, we take a look at its history, regional variations, and offer an easy recipe to recreate at home.
History of berejenas con miel
The origins of berejenas con miel date back to the Moorish influence in southern Spain, particularly in the Andalucian region. Eggplant, along with other vegetables and spices, was introduced to the Iberian Peninsula by the Moors in the 8th century. The combination of fried eggplant and honey is believed to reflect the fusion of Mediterranean and Middle Eastern flavours, which remain prevalent in Andalucian cuisine today.
Over the centuries, this dish has become a staple in southern Spain, often served in local bars as a tapa or light appetizer. It remains a testament to the rich culinary history of the region.
Regional variations
While berejenas con miel is traditionally associated with Andalucia, there are variations across different parts of Spain. Some regions add a touch of cane syrup (miel de caña), which is a popular alternative to honey in many Spanish dishes. In Malaga, for instance, the dish is often made with this syrup, adding a slightly more intense sweetness.
Additionally, there are two popular ways to prepare the eggplant for this dish: sliced or as chips. The sliced version is more common in traditional Andalucian kitchens, while the chip style is popular for those seeking a crispier texture.
Recipe: How to make berejenas con miel at home
Recreating berejenas con miel at home is simple and requires just a few ingredients. Follow this easy recipe to enjoy a taste of Andalucia in your own kitchen.
Ingredients:
- 1 large eggplant
- ½ cup flour
- Olive oil (for frying)
- Honey or cane syrup
- Salt (if desired)
Instructions:
- Prepare the eggplant: Cut the eggplant into thin slices or chips, depending on your preference. Place the pieces in salted water and let them soak for 30 minutes to remove any bitterness.
- Dry and coat: Drain the eggplant and pat it dry with a kitchen towel. Lightly coat the slices or chips in flour.
- Fry the eggplant: Heat olive oil in a pan. Fry the eggplant in batches until golden brown and crispy. Remove and place on paper towels to absorb excess oil.
- Add the honey: Drizzle honey or cane syrup over the fried eggplant. Serve immediately, while still warm.
Berejenas con miel is a simple yet delicious dish with deep historical roots. Its regional variations and the flexibility to serve it sliced or as chips make it a versatile addition to any meal. Whether you’re enjoying it in a Spanish bar or recreating it at home, this dish offers a unique blend of flavours that represents the essence of Andalucian cuisine.
If you’re a fan of berejenas and want to try another delicious variation, why not stuff them with cheese? This simple yet flavourful alternative to berejenas con miel is easy to prepare and perfect for any meal. Simply hollow out the aubergines to within a 1/4 inch, fill them with your favorite cheese – whether it’s a creamy goat cheese, tangy feta, or even a melty mozzarella – and bake them until golden and bubbly. If you want a more hearty filling, you can add bolognese mix and top with cheese. You can also add herbs or a sprinkle of breadcrumbs for extra texture. For vegetarian options, simply omit the minced beef. It’s a wonderful way to enjoy the versatility of this beloved vegetable!