Eggplant with Honey

Appetizers, Side Dishes
April, May, June, July, August, September

Makes 6 sides or 12 tapas portions

Super easy

Eggplant with Honey


For 1 Batch(es)


  • 1 large eggplant(s)
  • Olive oil for frying
  • 1 cup(s) flour
  • Salt and pepper, to taste
  • 1/2 cup(s) molasses or honey

Eggplant with Honey Directions

  1. Peel the eggplant and slice into sticks—about 3 inches by ½ inch.
  2. Place the eggplant in a colander set over a bowl. Sprinkle generously with salt—tossing the eggplant to cover on all sides. Set aside for at least 30 minutes and up to 3 hours.
  3. To fry the eggplant, heat about 1 inch of olive oil in a large skillet over high heat. Place the flour on a plate and season with salt and pepper.
  4. Remove the eggplant sticks from the colander and set them on paper towels to remove the excess liquid.
  5. Working in batches, dredge the sticks in flour and then drop them into hot oil—frying until they’re golden brown on all sides.
  6. Remove the sticks with a slotted spoon to paper towels and continue with new batches. Salt the fried eggplant, drizzle with molasses, honey or a combo and serve hot.

Recipe notes

Granada was a Moorish kingdom for more than three centuries, and the flavors of North Africa are still prevalent in its food. The mix of sweet and savory in this popular eggplant dish is a prime example.