Berenjenas con miel de caña is a traditional dish originating from Malaga. The dish is made with a combination of eggplants, flour, olive oil, molasses, and salt. The eggplants are washed, cut into slices, then seasoned and left to macerate.

The slices are then drained, rolled in flour, and fried in hot olive oil. Once fried, the eggplant slices are served immediately, with a bit of molasses on top. These berenjenas are usually enjoyed as a snack.