Berenjenas con miel

Andalusia (Cordoba and Málaga)

Berenjenas con Miel – Andalusia (Cordoba and Málaga)

• Historical Roots: This sweet-savory dish of fried eggplant with cane syrup reflects Al-Andalus (Muslim Spain) culinary traditions.

• Cultural Layering: The use of eggplant, introduced by Arabs, and miel de caña (cane honey), brought through trade with North Africa, shows the fusion of Islamic, Jewish, and Christian cuisines in medieval Spain.

For 4

• 2 aubergines, cut into batons or half an inch-thick sticks

• Andalusian harina de trigo or plain flour

• Miel de caña or black treacle

• Cold water and fine salt

• Vegetable oil to fry

• Salt flakes

1. Soak the aubergine pieces in salted water for 30 minutes.

2. Drain the aubergine and roll in the harina de trigo.

3. Fry for about 1 minutes on each side or until golden brown and drain onto some kitchen paper.

4. Serve on a warm plate with a drizzle of miel de caña and some sea salt flakes####