Berenjenas Con Miel (Eggplants with Black Honey)

I am so grateful for generous friends who are traveling epicures. Thanks to Susan and family for the goodies from their summer travels to Spain. They inspired a tasty Spanish feast tonight.

We made Patatas Aliñadas and gluten-free olive oil brownies with the olive oil - recipes to follow for those - and Berenjenas Con Miel with the honey for dinner tonight. Gracias e besos!

Susan had sent me a message over the weekend to come pick up a gift in her classroom this morning. One of the treats inside was a jar of Miel de Caña that's from the Malaga area where her mom lives. Frigiliana is a small hill town in the Axarquia region.

After a little research I realized that it's not actually black honey. It's a reduced sugar cane syrup; it's molasses! Sugar cane has a long history in the area. It's said that Darius, the Persian king, discovered sugar cane and described it as "a cane that gives honey without the intervention of bees."

I wanted to make a dish that came from the same region as the Miel de Caña. I settled on Berenjenas con Miel which is popular in the areas around Malaga and Granada. And we love eggplant, so it was a perfect dinner for us. I did make it gluten-free by using a mixture of sorghum and rice flours for my breading.

Ingredients

1 large organic eggplant, sliced into 1/4" coins
1 to 2 t salt
freshly ground black pepper
1/2 C sorghum flour
1/4 C brown rice flour
1 C olive oil
Miel de Caña for serving

Procedure

Put the eggplant slices on large platter and lightly salt each one on both sides. Let stand for at least 20 minutes to draw out the moisture. Rinse off the salt, then pat the eggplant coins dry.

In large, flat-bottom pan, heat the olive oil until it sizzles. While the oil heats, mix the flours together and on a plate. Press the eggplant coins into the flour and shake off the excess. Cook them in the hot oil for two to three minutes per side. Once cooked, remove them to a paper towel-lined plate to drain.

To serve, arrange the slices on a large serving platter. Drizzle generously with the Miel de Caña. Sprinkle with salt and pepper to taste. Drizzle with a high quality olive oil. Serve immediately with more Miel de Caña on the side.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Culinary Adventures with Camilla

Search This Blog