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Easy
By Samantha Clark and Samuel Clark
Published 2014
Miel de caña is a sticky, black Moorish molasses made from sugarcane. A good substitute is equal parts of runny honey and black treacle, or the juice of 4 pomegranates reduced over a low heat to a dark crimson syrup.
Salt and fry the aubergines, coating them first in the seasoned chickpea flour. Place them on a plate and drizzle the miel de caña all over, followed by the pomegranate seeds and shredded mint. Eat immediately.