The recipe for aubergines with cane honey has Arab origins and is very typical throughout Andalusia, although it is most popular in Granada and Cordoba, where it can be found in many bars and restaurants.
- 2 aubergines
- Frying flour or chickpea flour
- Extra virgin olive oil
- Brown honey
To prepare this dish, cut the aubergines into slices or sticks and salt them, waiting half an hour for the bitterness to disappear. Then dry and flour them and fry them in a frying pan with plenty of very hot olive oil until golden brown. Drain and, at the moment of serving, without waiting for them to cool or lose their crunchiness, pour a drizzle of honey over them. The special touch in this recipe is the honey, although it is not actually real honey but cane honey, which is a kind of molasses obtained from sugar cane. Everyone can adapt the recipes to their own taste, but be warned that if you use normal honey, it will not be the same.