Berenjenas con Miel (Eggplant and Honey)

Photo taken by Mr. Ivo Nelson. Galacia,, Spain.

Eggplant and Honey. I know what you’re thinking, but trust me on this one. Here’s the story.

I went to Spain a few years back to walk a stretch of The Camino de Santiago de Compostela 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 taken from the hives behind our garden.

Improbable ingredients, yes!! But a great dish nonetheless. Close your eyes and I guarantee you’ll think you are eating French Toast.

Berenjenas con Miel (Eggplant and Honey)
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. 

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.  Arrange on a platter then drizzle with honey.  Serve immediately.