Thursday, October 6, 2011


I brought a jar of Miel de Cana home from Spain this year. It is a molasses-honey-maple syrup, all in one jar. I read that it was fantastic and was only available in Spain. It is actually made in Malaga which was where we were staying. Yes, it is really good. Ron said it reminded him of zuckerruben sirup, a sugar beet syrup that he had growing up in Germany. It was served with toast.

I used it on baby eggplant that had been dusted with flour and fried in olive oil. It was a wonderful addition to our tapas meal.

                                                                  EGGPLANT WITH MIEL DE CANA

1 large eggplant (or 2-3 baby eggplants)
1-2 tsp. salt
black pepper
3/4 cup plain flour
1 cup virgin olive oil
miel de cana

Cut the stalk off the eggplant and slice into 3mm thin circles

Put the slices on a baking tray and lightly salt each one on both sides. Leave for at least 20 minutes up to an hour to draw out the moisture, then pat dry on both sides.

Heat the oil in a med-large frying pan over a medium high heat. Mix the flour with the salt and pepper. Lightly flour each eggplant slice and cook in the hot oil until golden brown. Turning once.

Arrange the slices overlapping in one layer on a serving platter and drizzle generously with miel de cana. Serve immediately with extra miel de cana on the table.

Serves 2-3 as part of a tapas meal.

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