Spain on a Fork > All Recipes > Tapas > Spanish Eggplant Fries with Honey | Berenjenas de la Abuela
All Recipes, Tapas / June 16, 2021

Spanish Eggplant Fries with Honey | Berenjenas de la Abuela

These Spanish Eggplant Fries with Honey are packed with flavors, easy to make and made with simple ingredients. Serve them as a tapas appetizer or even for breakfast next to some Spanish eggs.

Spanish Eggplant Fries with Honey
This is a very typical dish from the south of Spain, more specifically from the region of Andalucía. Where it´s known as ¨Berenjenas de la Abuela¨.

Spanish Eggplant Fries with Honey
What makes these eggplant fries so good, is the texture of the eggplant. First you cut the eggplant, then salt it and let it sit for 30 minutes. This removes any bitter flavor and extracts all the water out of the eggplant. Giving it the most incredible texture & flavor.

Spanish Eggplant Fries with Honey
TIPS & TRICKS to Make this Recipe: When you cook your eggplant fries, make sure the heat is on a medium heat. If you go any higher, the batter will brown too quickly and the eggplant won´t fully cook through.

Spanish Eggplant Fries with Honey

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Eggplant Fries with Honey

Spanish Eggplant Fries with Honey | Berenjenas de la Abuela

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 1/2 cup extra virgin olive oil 120 ml
  • 1 large eggplant
  • 1 cage-free organic egg
  • 3/4 cup beer at room temperature 200 ml
  • 1 cup all-purpose flour 120 grams
  • 2 tbsp honey 42 grams
  • handful finely chopped parsley
  • sea salt & black pepper


  1. Cut the eggplant into 1/2 inch (1.25 cm) thick diagonal slices, season the slices of eggplant generously with sea salt on both sides, add the the slices of eggplant into a colander and let them sit for 30 minutes

  2. Meanwhile, crack one egg into a large bowl, season with 1/4 tsp (1.5 grams) sea salt and whisk together until well mixed, then add in 3/4 cup beer at room temperature and whisk together, then slowly add in 1 cup all purpose flour as you continue to whisk, once all the flour has been added and you end up with a light creamy batter with no lumps, set it aside

  3. After 30 minutes, rinse the slices of eggplant to remove the salt, then pat each one completely dry, cut each slice into 1/2 inch (1.25 cm) thick slices to end up with your fries, then place them in a single layer and season with sea salt & black pepper

  4. Heat a large fry pan with a medium heat and add in 1/2 cup extra virgin olive oil

  5. While the olive oil is heating, add the eggplant fries into the bowl with the reserved batter and mix together until each fry is evenly coated in the batter

  6. After heating the olive oil for 5 minutes, start adding the eggplant fries into the pan, making sure to shake off any excess batter and that they´re all in a single layer (cook in batches), after 3 minutes flip the fries to cook the other side, after a total cooking time of 6 minutes, remove them from the pan and transfer into a dish with paper towels, continue to cook in batches until they are all done

  7. Once all the eggplant fries are done, transfer them into a serving dish, drizzle a generous portion of honey over the fries and sprinkle with finely chopped parsley, enjoy!

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  1. Maria

    Hi Albert, this recipe looks fantastic. I was wondering if you put any salt in the batter. Can you make the batter ahead?

    Kind Regards

    25 . Jun . 2021
    • Spain on a Fork

      Yes, I added 1/4 tsp (1.5 grams) salt into the batter as stated, you can make the batter ahead of time, it will hold for up to 3 days in the fridge 🙂 much love

      25 . Jun . 2021
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