‘Berejenas con Miel de Caña’ Eggplant Fries with Molasses is a classic Spanish Tapas dish that can be found in any good bar all over the country. I first tried these crunchy, sweet fries in a restaurant near Torrelodones, just outside of Madrid. My parents and soon-to-be husband and I were on on route to visit the venue for our wedding reception. We ordered 2 ‘raciones’ full sharing plates of these delicious fries as they tasted so good. Golden, crispy and salty exterior but sweet and tender in the middle and paired perfectly with that drizzle of warm, smoky molasses. Little did we know the venue La Finca Los Jarales had prepared the biggest and most generous tasting menu you could ever imagine. We left very, very stuffed but still did not regret those eggplant fries! Eggplant Fries with Molasses

Eggplant Fries with Molasses

  • Cook Time: 45 min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 large eggplants
  • 1/4 regular flour
  • 1 cup olive oil
  • 1 tbsp molasses or honey
  • Good pinch of sea salt
  1. Instructions
  2. Wash and dry the eggplants. Cut off the green tops.
  3. Now slice down the middle lengthwise and then into quarters lengthwise. Then slice the quarters into long chunky fry shapes.
  4. In a large bowl add a few cups of fresh water with 2 tpsp of salt. 
  5. Place the eggplant in the water and leave to soak for 30 minutes to remove the bitterness. (Use a plate on top of the eggplant as a weight to ensure they are completely submerged.)
  6. Remove from the water and rinse in a sieve with cold water for 1 minute. 
  7. Pat dry and drench each eggplant fry in flour.
  8. Heat oil to medium/high and when oil is hot enough fry the eggplant a few at a time turning on each side until crispy on the outside but tender in the middle.
  9. Once fried place on paper towel to remove excess oil and sprinkle with sea salt.
  10. Arrange on a serving dish and drizzle over with a tbsp of molasses or honey.

Top Tips

  • If you prefer less chunky eggplant then slice into thin disks. Follow all the above step but fry for just a few seconds on each side (depending on how finely you have sliced the disks). You will be rewarded by crispy, crunchy eggplant chips.
  • My girls dislike the intense flavor of molasses, so I switch up that black treacle for honey. They can’t get enough of it!

Eggplant Fries with Molasses – Berejenans con Miel de Caña

These eggplant fries are so much tastier than their rival potato version. ‘Berejenas con Miel de Caña´ Eggplant Fries with Molasses are golden and crunchy on the outside but tender and sweet on the inside, but its that liberal sprinkling of sea salt with that warm, smoky molasses that makes these fries so special.