Eggplant with molasses (berenjenas con miel de caña) is a typical Spanish dish you can find in the south of Spain. The traditional recipe is vegan (yay!), but if you're vegan, you need to be careful because some restaurants use honey instead of molasses.
The recipe is so delicious, but isn't healthy at all because it's made with refined white flour and the eggplant is fried. This version tastes amazing (although the original recipe tastes better) and is much healthier.
You only need 5 ingredients to make this recipe: an eggplant, sea salt (optional), flour (I used buckwheat flour, but you can use your favorite), extra virgin olive oil and molasses. It's really easy to make and the eggplant is baked instead of fried.
Molasses is a vegan alternative to honey and it's so delicious, but you can also use maple syrup (or any other syrup) if you want. Maple syrup is my favorite sweetener, but I prefer to use molasses to make this recipe.
I used a mandolin to slice the eggplant because is super easy to use and the slices have the same thickness, so they cook at the same time, but feel free to use a knife.
I poured some extra virgin olive oil on top of the eggplant slices, they taste better, but you can remove this step if you want to avoid oil, although the recipe will taste better if you use it.
Have you ever tried eggplant with molasses? It's a super delicious dish, you should give it a try! If you make this recipe, don't forget to leave a comment or tag a picture #simpleveganblog on Instagram (or on other social network).
Eggplant with Molasses
- 1 eggplant
- Sea salt, optional
- ¾ cup buckwheat flour
- Extra virgin olive oil
- Preheat the oven to 390ºF or 200ºC.
- Make ⅛ inch or 3 mm slices with a mandolin or a knife.
- Place the eggplant slices in a bowl with water and sea salt to prevent oxidation.
- Then dry the slices a little bit and coat them with the flour. Add some sea salt and extra virgin olive oil on top.
- Bake the eggplant slices for about 20 minutes or until they're cooked.
- Serve with molasses on top.
I'm making this tonight for an event tomorrow morning. Can I serve it cold or does it have to be hot? If so, can they just sit in a crockpot or ssomething?
I'm making this tonight for an event tomorrow. Can I serve it cold or does it have to be hot?
Iosune Robles says
Hi Bella! Feel free to serve it cold 🙂
bobbie bonte says
How can I register on your website and receive updates and newsletter and be part of the community ?
Hi Bobbie! You can subscribe here: http://eepurl.com/bzRkyn 🙂
Going to do this tomorrow. Love how simple it looks. Goodbye chips! Oh, I want to try it with a sweet vinaigrette. Would you have any advice on the content of that?
Hi Tom! Thanks a lot 🙂 I've never used a sweet vinaigrette to make this recipe, so I can't help you, sorry. Hope you like it!
i came upon your website for the first time today. i'd like to try this recipe. i've never seen eggplant and molasses together. it sounds interesting. i became a little confused on step 3 in the instructions. it seems to be putting two separate steps together--putting the sliced eggplant in water, then coating them with flour, which of course you can't do. then i realized you put the slices in water to keep them from oxidizing. i guess the next step would be to dry the slices so they can be coated with flour.
Hi Dawn! Yes, I put them in water for that reason. Then you dry them and coat them with flour. Hope you like them!
This looks awesome!
Thanks a lot Chris! 😀
Is there any specific amount of time you should place eggplant slices in the bowl with the water?
Hi Pablo! No, I just put the eggplant slices in the water until I slice all the eggplant because it prevents oxidation 😉
Okay good to know. A lot of other recipes do this to remove bitterness from the fluids inside the egg-plant. You soak it then press out the extra water. They usually cut their pieces a bit bigger though.
Thank you for a nice recipe
You're welcome! Have a nice day 😀
Audrey @ Unconventionalbaker.com says
What a wonderful recipe! I never heard of this and would have never thought to use molasses with eggplant. But it sounds wonderful. To be honest, molasses is one sweetener I tend to under-use -- I've been meaning to start using it more and you just inspired to get me going on that one! Will definitely be trying this out sometime soon.
Thanks a lot Audrey! You need to try this amazing dish! I also tend to under-use molasses, I usually use maple syrup, but this recipe is sooo good!
ooh yum! I love eggplant and have never seen it like this! need to try ASAP
Hi Allyson! I hope you like it 😀
Thalia @ butter and brioche says
This eggplant looks so crisp and delicious. I never would have though eggplant and molasses go well together - but hey I sure need to try it out!
Hi Thalia! This dish is soooo delicious! They go incredibly well together!
Very pretty! Mandolines are such an amazing tool, we recently purchased one from Bron Coucke. I cannot imagine not having a mandoline in our kitchen. Thanks for sharing this recipe!
Hi!! Yes, they're really helpful! Have a nice day!
Carolyn Naylor says
How long does the eggplant stay in the salted water? I assume I would have to dry really well before drenching in the flour?
Hi Carolyn! Just while you're slice them, it's to prevent oxidation. Then you just dry it a little bit and coat them with the flour 😉