Berenjenas con Miel

Berenjenas con Miel is a delightful Spanish dish featuring crispy eggplant slices drizzled with honey, offering a unique sweet and savory flavor profile. This low-carb version substitutes traditional flour with almond flour, making it a perfect breakfast option for health-conscious individuals.

Ingredients

• Eggplant - 1 medium (about 300g)
• Almond flour - 50g
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Honey - 2 tablespoons
• Cinnamon - 1/4 teaspoon (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into thin rounds, about 1 cm thick.
3. Sprinkle the eggplant slices with salt and let them rest for 10 minutes to draw out moisture.
4. Rinse the eggplant slices under cold water and pat dry with paper towels.
5. In a shallow bowl, beat the egg and season with black pepper.
6. In another shallow bowl, place the almond flour mixed with cinnamon if using.
7. Dip each eggplant slice first into the egg, then coat with almond flour, pressing lightly to adhere.
8. Heat olive oil in a frying pan over medium heat, and fry the eggplant slices for about 2-3 minutes on each side until golden brown.
9. Transfer the fried eggplant slices to a baking sheet and bake in the oven for an additional 10 minutes to crisp up.
10. Serve warm, drizzled with honey.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from eggplant, which may help reduce the risk of chronic diseases.
• Low in carbohydrates, making it suitable for low-carb diets and promoting stable blood sugar levels.

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