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Side Dishes
Spanish
4 servings
15 minutes
25 minutes
Our riff on the Spanish dish berenjenas con miel pairs thick rounds of earthy, smoky eggplant with sweet honey, then adds a heavy sprinkle of Melissa’s Avocado Toast Seasoning for both taste and texture. Serve this cold, room temp, or warm as an appetizer or tapa, or as a side dish alongside grilled proteins. This makes a flavorful ingredient for tucking into sandwiches, or a light dinner when served over rice.
Wash and dry eggplants, then cut into 1/2-inch rounds. Lightly salt and set aside while you prepare other ingredients.
In a small mixing bowl, thin honey by stirring in a splash of hot water at a time. Honey should be gooey enough to spread, and thick enough to stick. Add no more than 1-2 tablespoons of hot water.
Slowly preheat your cast iron pan over medium heat (5-10 minutes) making sure the pan is thinly coated with a high-smoke point cooking oil of your choice.
While the pan heats, use a clean paper towel to lightly pat dry any excess moisture that’s been drawn out of eggplant rounds by the salting. Then, brush both sides of each sliced round with olive oil, moving quickly so the oil coats each slice without making it soggy.
Grill your eggplant in batches, turning frequently, so that rounds become charred and soften, roughly 5 minutes per batch.
As you remove each batch of cooked eggplant rounds, brush one side with honey before sprinkling with Avocado Toast Seasoning.
Assemble finished eggplants on a serving dish, then salt and pepper to taste.
Finish with a drizzle of olive oil and Italian parsley.
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