Berenjenas con miel de cana are crispy fried aubergine batons drizzled with sugar-cane molasses, a Sephardic-Andalusian Granadina classic on every tapas counter.

Berenjenas con miel is a Sephardic dish that survived the 1492 expulsion and became a Granadina classic, where the molasses (miel de cana) comes from sugar-cane mills on the Costa Tropical south of Granada. The dish is canonical at Bodegas Castaneda and the citys tapeo crawl: aubergine sliced thin, dredged in chickpea flour, fried crisp, then drizzled with cana molasses at the bar. Modern variants use honey but the canonical Granadina version uses miel de cana from the Frigiliana sugar mill.

Where to eat Berenjenas con Miel de Cana in Granada

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Make it at home

Serves 445 minEasy

Ingredients

  • 2 medium aubergines, sliced into 5mm batons
  • Sea salt
  • 200g chickpea flour
  • 200ml whole milk
  • Sunflower oil for deep frying
  • 60ml miel de cana (sugar-cane molasses) or buckwheat honey

Method

  1. Salt the aubergine batons in a colander, rest 30 minutes to draw moisture. Pat dry.
  2. Soak the batons in milk for 10 minutes.
  3. Drain and dredge each baton in chickpea flour, shaking off excess.
  4. Heat the oil to 180C in a heavy pan.
  5. Fry the batons in batches until crisp and golden, 2 to 3 minutes per batch.
  6. Drain on kitchen paper. Salt lightly.
  7. Pile in a clay cazuela. Drizzle the miel de cana over the top just before serving.

Editor tip. Miel de cana keeps in the fridge for months; substitute buckwheat honey if you cannot find the cane molasses.