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Berenjenas con Miel

Singapore-style Berenjenas con Miel — crisp fried eggplant sticks drizzled with cane honey for a sweet-savoury snack with hawker-centre vibes.

Berenjenas con Miel

About this dish

Berenjenas con Miel is a simple Spanish tapa given a Singapore-friendly twist: strips of eggplant dusted in flour and deep-fried until golden, then finished with a glossy drizzle of cane honey (miel de caña) or molasses. In Singapore this works beautifully as a teatime snack from a kopitiam counter, a sharing plate at a zi char-style dinner, or a late-night supper dish after drinks in the heartlands.

Think crunchy exterior and pillowy, almost creamy eggplant inside — the contrast is what makes this dish addictive. The sweetness of cane honey balances the lightly salted batter; add a squeeze of calamansi or a scatter of toasted sesame for an extra local lift. It’s perfect for busy parents who want a fuss-free weekend side, young adults hosting potlucks in HDB flats, or anyone craving a crispy, comforting plate to share with beer in the evening.

Ingredients are easy to source from NTUC FairPrice, Sheng Siong or Cold Storage: globe eggplant (aubergine), plain flour plus a bit of cornflour for extra crisp, and good-quality cane honey or molasses from the groceries aisle. The method is forgiving — soak the sliced eggplant briefly in salted water to remove bitterness and reduce oil absorption, then shallow- or deep-fry in a wok until crisp. Serve straight away for the best textural contrast, or reheat in an airfryer for next-day leftovers.

Ingredients

  • 2 medium globe eggplants (about 600 g total), cut into 1.5 cm wide sticks
  • 1 tsp salt (for soaking water)
  • 120 g plain all-purpose flour
  • 30 g cornflour (cornstarch) for extra crisp
  • 1/2 tsp baking powder (optional, for lighter batter)
  • 1/2 tsp ground black pepper
  • 120 ml cold water (adjust to make a light coating batter) or enough to make a loose paste
  • Vegetable oil or peanut oil for deep frying (about 1–1.5 litres for a wok)
  • 3 tbsp cane honey (miel de caña) or dark honey/molasses, plus extra for drizzling
  • 1 tbsp toasted sesame seeds for garnish
  • 1 small red chilli or chilli padi, finely sliced (optional, for heat)
  • 1 small lime or 2 calamansi, halved (optional, for brightness)
  • Fresh coriander/cilantro leaves or mint for garnish (optional)
  • Sea salt flakes for finishing (optional)

Step-by-Step Method

  1. Prepare eggplant: trim ends and cut eggplants into 1.5 cm thick sticks. Place in a bowl of cold water with 1 tsp salt and soak 10–15 minutes to remove bitterness and reduce oil absorption, then drain and pat very dry with kitchen towel.
  2. Make coating: in a shallow bowl combine plain flour, cornflour, baking powder (if using), black pepper. Add cold water a little at a time to form a loose paste that will lightly coat the eggplant pieces — the batter should cling but not be too thick.
  3. Heat oil: pour oil into a wok so it comes about 6 cm up the sides. Heat on medium-high until it reaches roughly 170–180°C. To test, drop a small piece of batter — it should sizzle and rise slowly.
  4. Coat and fry in batches: dust eggplant sticks lightly with a little extra flour, then dip into the batter to coat. Fry in batches so the oil temperature stays steady. Fry each batch 3–5 minutes until golden and crisp, turning once. Don't overcrowd the wok.
  5. Drain and second crisp (optional): remove to a wire rack or paper towels to drain. For extra crunch, return the pieces to hot oil for a quick second fry (30–45 seconds) just before serving.
  6. Finish with honey and garnish: while still hot, arrange on a serving plate and drizzle evenly with 3 tbsp cane honey. Scatter toasted sesame seeds, sliced chilli, and a squeeze of calamansi or lime if using. Finish with a pinch of sea salt flakes for contrast.
  7. Serve immediately: best eaten hot for the crisp exterior and soft interior. If serving for a crowd, keep fried batches in a low oven (100–120°C) on a tray while finishing other batches.
  8. Leftover reheating: re-crisp in an airfryer at 180°C for 3–5 minutes or in a hot oven for 6–8 minutes; avoid microwaving which makes them soggy.

Tips & Serving Ideas

  • Soak eggplant in salted water and pat very dry before coating — this reduces oil absorption and gives a cleaner flavour common in local kitchens.
  • Use a mix of plain flour and cornflour (or rice flour) for extra crunch; in Singapore supermarkets you can find cornflour and rice flour at NTUC FairPrice or Cold Storage.
  • Keep oil temperature steady (170–180°C). Work in small batches so the oil doesn’t drop too much; a digital probe thermometer helps if you have one.
  • For a lighter finish, do a quick second fry just before serving to re-crisp — zi char stalls often use this trick.
  • Adjust sweetness: try gula melaka (palm sugar) syrup or a little kecap manis for a savoury-sweet twist if cane honey isn’t available.
  • Make-ahead: fry and cool fully, then reheat in an airfryer or oven to restore crispness for lunchboxes or potlucks.
  • If you’re sensitive to oil, shallow-fry in a good non-stick pan using less oil and turn frequently, though texture will be slightly different.

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