Berenjenas Con Miel Recipe

Cooking Directions

• STEP 1.Slice the eggplant into thin rounds and sprinkle with salt. Let them sit for 15 minutes to remove excess moisture.
• STEP 2.Rinse the eggplant slices and pat them dry with a paper towel.
• STEP 3.In a large skillet, heat oil over medium-high heat. Fry the eggplant slices until golden brown and crispy on both sides.
• STEP 4.Remove the fried eggplant slices from the skillet and place them on a paper towel to drain excess oil.
• STEP 5.Drizzle honey over the fried eggplant slices and serve them warm as an appetizer or snack.

Cooking Tips

• Make sure to slice the eggplant into thin rounds to ensure even cooking.
• Allowing the eggplant slices to sit with salt helps to remove excess moisture and improves the texture.
• Use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil, for frying.
• Serve the berenjenas con miel warm to enjoy the contrast between the crispy eggplant and the sweet honey.

Storage and Serving

• Berenjenas con miel is best served immediately after frying for optimal crispiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the leftover berenjenas con miel in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the reheated berenjenas con miel as a side dish or snack.