In Spanish tapas cuisine, what fried-eggplant dish is traditionally served with honey?

In Spanish tapas cuisine, berenjenas con miel is fried eggplant served with honey.

The dish is strongly associated with Andalusian cooking, where eggplant has long been prepared in both sweet and savory ways. Slices or batons are commonly coated lightly in flour and fried until tender inside and crisp outside. Honey is then drizzled over the hot eggplant, creating the dish’s characteristic sweet-salty contrast.

The traditional topping is often described as miel de caña, or sugar-cane syrup, rather than floral honey. Modern restaurants may use either, so menus can vary while retaining the same name. The dish is especially linked with Córdoba, Málaga, and other parts of southern Spain.

Berenjenas con miel should not be confused with battered eggplant served with molasses in other Mediterranean cuisines. As a tapa, it is normally served in a small portion for sharing, either warm or at room temperature.