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Aubergines with Honey (Berenjenas Fritas con Miel)

Deep fried, crisp and syrupy, these sweet and savory fried eggplant pieces are ideal for a tapas night at home.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Appetizer
Keyword: Aubergines with Honey Recipe
Servings: 4


  • 1 aubergine eggplant
  • 1 1/4 cups whole milk
  • 2 tbsp dark muscovado sugar
  • 2 tbsp honey
  • 1 egg yolk
  • 1 tbsp lager
  • 2 tbsp plain all-purpose flour
  • 1 tsp sea salt
  • 1 3/4 cups sunflower oil for deep-frying


  • Cut the aubergine into batons as if they were fat-cut chips (or round slices, half moons... it makes no difference) and place in a bowl. Pour over the milk, completely submerging the aubergine, and set aside for at least 30 minutes. This will remove any sourness from the aubergine.
  • Melt the muscovado and honey together in a small pan over a low heat for 5 minutes. It doesn’t need cooking, just melting.
  • Meanwhile, beat the egg yolk in a clean mixing bowl until it is soft and airy. Add the beer (I just gave you a reason to drink the rest) and flour, stirring with a whisk to make sure it is all properly mixed. Leave to rest for 15 minutes and then add the salt and stir until it is well combined with the mixture.
  • Heat the oil in a tall-sided pan over a medium-high heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C (360°F). The oil should not be too hot or smoking.
  • Drain the aubergine and coat it with the batter mixture. Deep-fry in batches, perhaps 3 or 4 batons at a time, until they have a nice golden color, and then drain on kitchen paper.
  • Serve the aubergine batons with a good drizzle of the muscovado honey over the top.


Recipe used with permission from Spanish Made Simple by Omar Allibhoy, photos by Martin Poole.