Crispy Fried Eggplant with Honey – A Tapas Classic That Steals the Show
- Eliane Muskus
- Apr 5
- 2 min read
Golden, crispy, and drizzled with cane honey — this unexpected Spanish tapa disappears in seconds and leaves everyone craving more.
When I was running my award-winning business La Serviette Blanche in Cannes, this tapa was a crowd favorite on our tapas catering menu. Guests loved it not only for its surprising combination of flavors but also for how light and addictive it was. I can’t count how many times people came back for seconds — or thirds — of these golden fried eggplant bites drizzled with warm miel de caña. It's the kind of dish that proves simple ingredients can become unforgettable.
Recipe: Berenjenas Fritas con Miel (Spanish Fried Eggplant with Honey)
Ingredients:
2 medium eggplants
Whole milk (enough to cover the eggplant)
1 cup all-purpose flour (or ¾ cup flour + ¼ cup cornstarch for extra crispiness)
Olive oil or sunflower oil, for frying
Coarse salt
Miel/honey
Instructions:
1. Wash and cut the eggplant into equally sizes cubes or sticks
2. Place the cut eggplant in a bowl, cover with milk, and refrigerate for 1–4 hours. This step helps remove any bitterness.
3. Drain and pat dry the eggplant cubes with a clean towel.
4. Heat oil in a deep pan to 180°C (350°F).
5. Lightly coat the cubed eggplant in flour (or the flour-cornstarch mix). Shake off any excess.
6. Fry in batches until golden and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Sprinkle with sea salt and drizzle with honey just before serving.
Pro Tip: Serve immediately while hot and crispy. These are best enjoyed fresh from the pan.
Whether you’re planning a tapas night, looking for a vegetarian appetizer, or just want to taste a bit of Southern Spain — this dish delivers every time.
