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Loading...A beloved Andalusian tapa from southern Spain, this dish pairs thinly sliced eggplant fried until golden with a generous drizzle of dark honey. The contrast of crisp, savory eggplant against sweet, sticky honey makes it an irresistible starter or side.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 46 gCarbs
- 5 gFiber
- 28 gSugar
- 5 gProtein
- 310 mgSodium
- 380 mgPotassium
- 45 mgCalcium
- 1.8 mgIron
- 4 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the Eggplant
- 2 medium Italian eggplants (about 1.5 lb total), cut into 1/2-inch rounds
- 2 teaspoons coarse kosher salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 cups mild olive oil, for frying
For the Honey Drizzle
- 3/4 cup dark honey (preferably cane honey or orange blossom)
- 2 tablespoons water
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh thyme leaves (optional)
To Finish
- Flaky sea salt, to taste
- Lemon wedges, for serving
Directions
- Sprinkle the eggplant rounds generously with kosher salt on both sides and layer them in a colander for 15 minutes to draw out bitter moisture, then pat completely dry with paper towels.
- Whisk together the flour and cornstarch in a shallow bowl. Dredge each eggplant slice in the flour mixture, shaking off any excess so the coating stays light and even.
- Heat the olive oil in a wide skillet over medium-high heat to about 350°F (175°C). Fry the slices in batches without crowding for about 2 minutes per side, until deeply golden and crisp.
- Transfer the fried eggplant to a paper-towel-lined tray and immediately dust lightly with flaky sea salt while still hot.
- Meanwhile, combine the honey, water, and sherry vinegar in a small saucepan over low heat. Warm gently for 2 to 3 minutes, stirring, until the honey loosens into a pourable syrup. Stir in the thyme if using.
- Arrange the warm eggplant slices on a platter and drizzle generously with the warm honey syrup, letting it pool around the edges.
- Serve right away with lemon wedges for squeezing over the top. The dish is best eaten warm while the eggplant is still crisp and the honey is runny.
Cook’s Notes
- Salt the eggplant thoroughly and let it rest; this step removes bitterness and excess water so the slices fry up crisp rather than soggy.
- Use a dark, full-flavored honey like orange blossom or cane honey (miel de caña) for the most authentic Andalusian flavor; mild clover honey works in a pinch.
- Maintain oil temperature between 340°F and 360°F. Too cool and the eggplant absorbs oil; too hot and the coating burns before the flesh softens.
- For an extra layer of flavor, add a tiny pinch of smoked paprika to the flour dredge.
- Serve immediately, as the crust softens quickly once the warm honey hits it.
