Fried Eggplant with Honey, Mint and Sesame Seeds
Amy Oleinick
A delicious side or tapas- so good, you won’t be able to stop eating it.
ingredients
- 1 lb. eggplant, peeled, cut crosswise into 1/8" rounds
- 4 cups water
- 2 1/4 tsp salt
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1 cup whole milk
- 2 large eggs, lightly beaten
- olive oil for frying
- 1/4 cup honey
- 3 Tbsp sesame seeds, toasted
- 2 Tbsp chopped fresh mint leaves
directions
- 1
Place eggplant in large bowl. Add 4 cups water and 2 tsp salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels
- 2
Mix flour, baking powder, and remaining 1/4 tsp salt in medium bowl. Whisk in milk and eggs.
- 3
Heat enough oil t come to 1/2 inch up sides of heavy large skillet over medium heat. Work in batches, dip egggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Tranfer to paper towels to drain.
- 4
Warm honey in small saucepan over medium heat. Place eggplant on platter. Drizzle with honey. Sprinkly with sesame seeds and mint; serve warm or at room temperature.
Source: Amy Oleinick
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