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Eggplants w/Honey-  Berenjenas con Miel

Serves 5


  • 2 eggplants (about 1/4 pounds)
  • About 2 cups yogurt
  • Flour for dusting or dredging
  • Kosher Salt
  • Olive or sunflower oil for deep-frying
  • Orange blossom honey or other aromatic runny honey
  • Fresh cracked black pepper
  • Mustard Powder
  • Saffron


Peel the eggplants and cut them into slices about 1/3 inch thick.
Combine milk, saffron, and cracked black pepper. Season flour with salt, pepper, and mustard powder.
Put them in a bowl, add enough milk mixture to cover, and put a small plate on top to hold them down.
Let soak for 1 to 2 hours; drain. Cover a plate with plenty of flour mixture.
Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess.  Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

Eggplants w/Honey-  Berenjenas con Miel

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

A typical dish from Granada and Malaga areas of Andalucia, it is quick, easy and inexpensive to prepare. Slice, flour and fry eggplant rounds. Drizzle honey or molasses over the top and serve.

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