Berenjenas con Miel

The Camino de santiago de compestela in Galicia, Spain.  Photo by Mr. Ivo Nelson

The Camino de santiago de compestela in Galicia, Spain.  Photo by Mr. Ivo Nelson

I went to Spain last year to walk a stretch of The Camino pilgrimage with a friend.  During our journey, we dined at many fine cafes and bistros along the way.  Several times I saw ‘Berenjenas con Miel’ (Eggplant and Honey) on the tapas menu, but never ordered the dish. When I got home, a foody friend sent me the recipe from the Spanish Chef Yosmar Monique Martinez (her cookbook is ‘Tastes of the Camino’). 
Back in Texas, we tried it with our freshly picked eggplants and honey, fresh from the comb, taken from the hives behind our garden.  This is a great dish - especially if you grow eggplants and you’re getting tired of Eggplant  Parmesan and Baba Ganoush. 

Berenjenas con Miel Eggplants with Honey

Berenjenas con Miel
Eggplants with Honey

 

 

 

 

 

 

 

 

 

Berenjenas con Miel
by Yosmar Monique Martinez
This recipe is published here with the gracious permission of Chef Martinez.  Click HERE to see the recipe on the Whisk and Spatula Website.  Check out Chef Martinez's award winning cook book,
"Tastes of the Camino".  Note - This recipe for "Berenjenas con Miel" is not included in her book.

1 large eggplant (about 1.25 pounds)
1 cup milk
2/3 cup honey, divided
2 teaspoons salt, divided
1 teaspoon pepper, divided
½ cup flour
2-3 cups or canola grape seed oil
Cut the eggplant in half lengthwise and then cut each half into slices about 1/3 inch thick. 

Our hives at rancho incognito in central texas

Our hives at rancho incognito in central texas

In a bowl, mix 1 cup of milk, 1/3 cup of honey, 1 teaspoon salt and ½ teaspoon pepper.  Add the sliced eggplants and weigh down with a small bowl.  Cover with plastic wrap and refrigerate for about six hours.

When ready to cook, place the oil in a medium skillet and heat it to medium-high.  In a plate or shallow bowl, mix the flour and the remaining salt and pepper.  Set a cooling rack over a baking sheet.

Drain the eggplant and dredge in the flour.  In batches, fry the eggplant for about two minutes on each side or until they are crisp and golden in color.  Transfer the eggplant onto the cooling and allow the excess oil to drain.  Once all the eggplant has been fried, arrange on a platter and drizzle with honey.  Serve immediately.