Berenjena con Miel (Oven-baked eggplant with honey)
Berenjena con miel, or oven-baked eggplant with honey, is a popular Andalusian tapas recipe that’s made with a few basic pantry staples: eggplant, flour, honey.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thespanishradish.com.
Ingredients
- 2 small eggplants
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Honey (for drizzling)
- Splash of extra virgin olive oil
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