Berenjenas con Miel de Caña

Las navidades malagueñas serían unas fiestas incompletas sin la presencia de los borrachuelos en la mesa. Se consumen tanto fuera como dentro de casa, en reuniones familiares al calor del aguardiente.


There’s a lot of chemistry between aubergines and molasses. Vouching for this are the exquisite types of molasses that have always been around. The sugar mill that made history industry-wide in southern Malaga provides an ingredient which complements fried aubergines in a very special way. Fried and sweet, this vegetable gets an extraordinary rich flavour with hints of the Orient (Arab or Indian, depending on the source).

Contrasts usually are quite interesting. The case of this culinary idea, which is absolutely divine as a snack, is by all means no exception. Crunchy yet soft, these aubergines which some refer to as “fritters” -or the tempura version thanks to culinary globalization- are decisive proof that vegetables are not at all boring.



  • Aubergines
  • Flour
  • Olive oil
  • Molasses
  • Salt

How is it made?

Wash the aubergines and then cut in fine slices (they can also be cut into long, skinless wedges). Season and let macerate a bit. Then drain and roll in flour while heating up the oil. Once fried, they should be served right away with a little molasses on top.