Monday, August 16, 2010

Berenjenas con miel de cana (battered aubergine with molasses syrup)

This is a delightful way to eat aubergines. It is a dish served in all the local restaurants and the thick syrupy molasses (miel de cana) is sweet and delicious. I have had this many times when eating out and decided it was time to try it at home. The slices of aubergine are deep fried in a light batter. I decided to try it with tempura style batter and it worked brilliantly

These little fellows are just so cute, yeah?

1 Jar of miel de cana
1 Aubergine

For the tempura batter:-
25g cornflour
100g self raising flour
1/2 tsp baking powder
1/4 tsp salt

1 x small bottle of sparkling water

Thinly slice the aubergine and place in a colander. Sprinkle with sea salt and leave for up to an hour to draw out the juices. Wash under running tap and dry thoroughly with kitchen towels.

Make up the batter only when ready to use. Put the dry ingredients into a bowl and mix well. Add sparking water a little at a time and whisk. Keep adding water until a slightly runny and a little lumpy batter is achieved. You won't need all of the water

Put the pieces of aubergine into the bowl and cover with batter. Drop a few into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Put onto a baking try and keep warm in a low oven whilst you cook the remainder.

Place onto a serving plate and drizzle over the syrup.


Oh, and don't forget, WE LOVE YOUR COMENTS!

This recipe also featured on Deb Cooks... and Twitter via The Tapas Lunch Co.


  1. I am a vegetarian and this recipe I will have to try. Visiting from the blog frog.

  2. I will have to try that. I love Spain, Only been to Barcelona and Palma de Mallorca. Love it out there. Thank you for sharing these and visiting me as well. I'm no following your blog.

  3. Elle & Simplegirl,

    Many thanks for the follow and visiting with your comments.

    Miel de cana can be difficult to get outside of spain. Let me know if you have any problems & maybe we can arrange something

  4. Hi! Just tried to comment on your other blog but don´t think I succeeded! I had a nightmare in the butcher´s the other day and despite having lived in Spain for almost 8 yrs, I never know the names of cuts of meat. Which would be the best cut for roast beef(I know at home topside and sirloin are the best) and what is it´s name in Spanish?Thanks for any help you could give me!x

  5. Hi Tracey, I had intended to email you but your profile shows no email address. Also, I noticed your blog has not been updated for sometime and hope you therefore return here to find your answer. Assuming you do......

    Beef in general can be so confusing here. For starters a cooked dish that consists of roast beef is called "rosbif"! Buying a suitable joint to roast can be extremely difficult.

    Beef in general is mostly referred to as "carne" although carne means meat! Whenever you see "Carne....." on a menu for example it will generaly mean it's beef!

    When looking for a joint to roast, you'll will not find specific named cuts. What you will find is "carne para asado" translated as just "beef for roasting/cooking". Or "tenera para asado", "tenera" being beef too. Be wary of any joint that says "relleno" in the title as this means it is pre-stuffed. Usually with not so nice ingredients!

    I don't know where you are based but a butcher will always be better than a supermarket when it comes to beef.

    However, on the meat counter in supermarkets and butchers you will find. "Fillete de tenera" meaning "fillet of beef". This is OK to roast if you want it well cooked. Medium or rare will result in shoe leather LOL. For the utmost guaranteed best beef, whether for steaks, tornados or even a large piece to roast ALWAYS buy solomillo! Solomillo translates as "tenderloin beef". This is a must for steak and fabulous for roast too. Howevey, be aware it is extremely pricey, approx 15e or more per kilo.

    Hope this helps and in fact I am now considering publishing a blog post about meats and fish translations to assist others too, thanks for the inspiration.


  6. Hi Debs! Thanks for the really helpful information! Yes, I went to the butcher as at the supermarket I can never find a big enough or proper joint of meat. I think the butcher gave me res or pez de tenera(I didn´t hear him properly) plus there was this really impatient old woman rushing me!!It cost me 15e and was far too big for the two of us so ended up cutting it into bits.Either I overcooked it as it was only a small piece or it was the wrong cut but it was as tough as old boots. Look forward to your meat/fish blog post!Hope to update my blog asap!x ; )

  7. Hi Tracey, you are welcome; glad to be of help. I've never heard of res or pez de tenera, but of course I'm still learing myself LOL, it's a never ending process!


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