Eggplant with Honey

Fried eggplants have become a beloved dish in our home. Rosalía, our chef, prepares them with a special touch: golden, crispy slices drizzled with honey that melt in your mouth.

At the Tablao de Carmen, the eggplants with cane honey are one of the favorite tapas. You can order them from our Tapas Menu.
The cultivation of eggplant dates back to the Arab era, from the Andalusí culture. It began to be widely used in Málaga and Granada. The combination of fried eggplant and cane honey is attributed to this Andalusí influence.
The version we serve at the Tablao is the creation of the chef, teacher, and gastronomer from Málaga, Manolo Maeso.
The honey used in this recipe also comes from Arab culinary heritage. It is cane sugar honey, and the one we use at the Tablao de Carmen comes from the town of Frigiliana (Málaga), whose formula has remained unchanged since 1725.

Preparation Time

25 minutes
Preparation: 10 minutes
Cooking: 15 minutes
Resting time: 1 hour

Servings

Perfect for 4 people to share as a snack or appetizer.

Ingredients

  • 2 medium eggplants
  • 250 ml whole milk
  • Olive oil (for frying)
  • 100 g all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • Honey (to drizzle on top)

Step-by-step Instructions

  1. Start by washing and slicing the eggplants. Cut them into rounds about 1 cm thick.
  2. Place the slices in a bowl with milk and a teaspoon of salt. Let them soak for 15 minutes to remove bitterness and soften the texture.
  3. Remove the eggplant from the milk and dry them with a clean towel or paper.
  4. In a bowl, mix the flour with the sugar. Dredge each slice in this flour mixture.
  5. Heat olive oil in a pan over medium heat. Fry the eggplant slices in small batches until golden brown on both sides.
  6. Let them drain on paper towels to remove excess oil.
  7. Serve warm with a generous drizzle of honey on top.

Personal Tips or Variations

In the Andalusian version, this dish is traditionally finished with sugarcane honey (miel de caña). At the Tablao, we like to experiment by swapping it with artisan honey for a floral twist.

Ideal Consumption Moments

These eggplant bites are great as a tapa with vermouth, beer, or a glass of wine—perfect for sharing before a flamenco show or during a sunny afternoon gathering.

This recipe was crafted with love by our chef Rosalía Cabrera to evoke the vibrant flavors of southern Spain. An authentic taste of Andalusia in every bite.