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Spanish Tapas with Diego – Roasted eggplant with honey and serrano ham

Serving 4

INGREDIENTS                    tsp = teaspoon tbsp = tablespoon


  • 2 eggplant
  • 1 1/2 tablespoons honey
  • 2 slices of serrano ham
  • olive oil, salt



  • Cut the eggplant in 4 equal pieces. Place them in a single layer on a baking tray and season with salt on both sides.
  • Let them stand for about 15 minutes.

  • Preheat the oven at 200 degrees

  • In a large casserole, heat 4 tablespoons of olive oil. Fry the eggplant gently with a lid, turning gently a few times, until soft. Transfer the eggplant to a baking tray with care in individual pieces and save the oil in the pan.

  • Bake the egplant until slightly brown.

  • Meanwhile, add the honey to the oil in the pan and let it cook on low heat until well mixed.

  • cut the serrano ham in small pieces.

  • Transfer the eggplant to a serving platter, drizzle with the honey sauce and garnish with the serrano ham. Sprinkle with more sea salt and serve.

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