Xips d’albergínia amb mel.
This dish hints at Catalan cuisine’s Arabic past, and at medieval cuisine more generally. While some might consider it a dessert, given that the honey imbues the dish with sweetness, I prefer to eat it as an appetizer, adding a bit of freshly fried sobrassada as a nod to both Menorcan cooking and to the famed early-twentieth-century treatise on the subject, De re cibaria.

Once you’ve tasted eggplant and honey, a force greater than your willpower will make it impossible to stop. The combination of crunchy and sweet make this recipe a brilliant success, whether served as an appetizer or a side.