We’re continuing with Spanish inspired recipes this week with a popular tapas dish – fried eggplant with honey and rosemary! Known as “Berenjenas con Miel” in Spanish, this is such a unique way to prepare eggplant and will convert even the most ardent eggplant haters! It’s a perfect side dish to your favorite protein, or serve it alongside several tapas plates for a fun Spanish Tapas themed dinner!

Eggplant can be one of those vegetables that people either love or hate. I personally love eggplant. Growing up in a Middle Eastern household meant eggplant was frequently on the menu. Baked, fried, grilled, we ate it many ways. Marcelo, on the other hand, did not grow up in a eggplant loving household and has always had a slight aversion to it. We tried eggplant prepared this way while we were in Barcelona a few years ago and he liked it! So we knew we’d have to recreate it at home.

One of the keys to the recipe is soaking the eggplant in milk before frying. This takes away any bitterness. If you are dairy-free or vegan, you can use plain almond milk instead. After soaking, you simply dredge the eggplant in some flour and pan fry for a few minutes on each side until golden brown. The honey on top adds the perfect balance of sweetness to the saltiness of the fried eggplant. Finally, the addition of some fresh rosemary on top completes the dish. Be sure to eat right away, otherwise the eggplant will get soggy.

We served the fried eggplant earlier this week with our Spanish Roasted Pork Tenderloin with Piquillo Pepper Sauce and it was the perfect combination. Other pairing suggestions include the always delicious option of papas bravas, a Spanish omelette, pan fried shishito peppers, pan con tomate, etc. 

We love creating recipes from dishes we’ve tried in our travels! Next month we’re heading to the Middle East, so get ready for some fun Middle Eastern dishes once we get back!

Fried Eggplant with Honey and Rosemary

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Servings: 4 People

Course: Side Dish

Cuisine: Spanish

Ingredients Method

Ingredients

  

• 1 Pound Eggplant Peeled and sliced into rounds about 1 inch thick
• 2 Cups Milk
• 1 Cup All Purpose Flour
• 1 Cup Canola Oil
• ½ Teaspoon Kosher Salt
• 2 Tablespoons Honey
• 2 Springs Fresh Rosemary

Method

 

1. Soak the eggplant rounds in milk for 1 hour.
2. Remove from the milk and toss in flour to coat well.
3. Heat up the oil in a large skillet over medium heat and fry the eggplant on each side for about 4-5 minutes or until golden brown and crispy.
4. Remove the eggplant from the oil and allow excess oil to drain on a paper towel. Season with kosher salt, drizzle with honey and rosemary leaves and serve.