Berenjenas con Miel de Caña (Aubergines with Cane Syrup)

Recipe by Neil Morris


Region: Andalucia

Preparation: 25 minutes

Cooking time: 5 minutes

Fryer temp: 180°C

Difficulty: easy

Serves: 2


Berenjenas con miel de caña is a typical tapas dish from the city of Cordoba. It is one of the most common tapas dishes in Andalucia and can be found in bars throughout the region. There are many different variations of the dish, including some that use honey instead of sugar cane syrup, but in my opinion, this version - which also uses beer - is the best.

Miel de caña can be found in supermarkets and delicatessens all over Spain but may be harder to find in other countries. Depending on where you live it may also be called: sugar cane syrup, black treacle or molasses. If you cannot find any then a good quality honey can be used instead.

The dish should be served as a tapa to share and the amounts can be adjusted depending on how many guests you have to feed.

Shopping list

  • 1 aubergine (eggplant, berenjena)
  • salt (sal)
  • 33cl bottle of beer (tercio de cerveza)
  • plain flour (harina de trigo)
  • sunflower oil (aceite de girasol)
  • cane syrup or honey (miel de caña o miel)

Method for berenjenas con miel de caña

Chop the aubergine into batons (approximately 8-10cm in length and 1-2cm in thickness).


Layer the aubergine pieces in a bowl, sprinkling generously with salt as you go. Leave for 10 minutes.


Pour the beer over the aubergines and leave for a further 15 minutes.


Drain and dry on kitchen towel.


Put the batons in a freezer bag with some flour and shake until covered. Heat your fryer to 180°C.


Remove the floured aubergine pieces from the bag.


Place the floured batons carefully in the fryer.


Fry for 4-5 minutes until brown and crispy.


Drain and serve with plently of miel de caña.


If you can't get miel de caña use a good quality honey instead.

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