This delightful fried eggplant dish brings together crispy, golden-brown eggplant rounds with the natural sweetness of honey and the aromatic flavor of fresh rosemary. A Mediterranean-inspired recipe, it’s a perfect blend of savory and sweet, ideal as an appetizer, side dish, or even a light snack. The combination of crispy fried eggplant drizzled with honey and finished with a sprinkle of rosemary will have your taste buds asking for more.

Ingredients:

1 pound eggplant, peeled and sliced into 1-inch thick rounds
2 cups milk
1 cup all-purpose flour
1 cup canola oil (for frying)
½ teaspoon kosher salt
2 tablespoons honey
2 sprigs fresh rosemary

Instructions:

Soak Eggplant: Place the eggplant slices in a shallow dish and pour the milk over them. Let them soak for 30 minutes. This step helps reduce the eggplant’s bitterness and gives it a creamier texture when fried.
Heat Oil: While the eggplant is soaking, heat the canola oil in a large skillet over medium heat until it reaches about 350°F (175°C).
Coat with Flour: Drain the eggplant slices from the milk, and pat them dry with paper towels. Dredge each slice in the flour, shaking off any excess.
Fry the Eggplant: Carefully place the flour-coated eggplant slices into the hot oil, frying them in batches. Cook each side for 3-4 minutes, or until golden brown and crispy. Remove the slices with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Season: While the eggplant is still hot, sprinkle with kosher salt to taste.
Add Honey and Rosemary: Drizzle the fried eggplant rounds with honey and garnish with fresh rosemary sprigs.

Conclusion:

Crispy fried eggplant with a touch of sweet honey and fragrant rosemary is a simple yet elegant dish that brings out the best in this humble vegetable. The crispy texture of the eggplant contrasts beautifully with the sweetness of the honey and the herbal notes of rosemary, making this recipe a standout on any table.

Crispy Fried Eggplant with Honey and Rosemary

Crispy rounds of eggplant are fried to perfection,then drizzled with honey and garnished with fresh rosemary for a delightfulblend of flavors. This dish offers a wonderful contrast between savory, sweet,and herbal tones.

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Prep Time 35

Cook Time 10

Total Time 45

Course Appetizer

Cuisine Mediterranean

Servings 4

Calories 280 kcal

Ingredients

1 pound eggplant peeled and sliced into 1-inch thick rounds
2 cups milk
1 cup all-purpose flour
1 cup canola oil for frying
½ teaspoon kosher salt
2 tablespoons honey
2 sprigs fresh rosemary

Instructions

Soak Eggplant: Place the eggplant slices in a shallow dish and pour the milk over them. Let them soak for 30 minutes. This step helps reduce the eggplant’s bitterness and gives it a creamier texture when fried.
Heat Oil: While the eggplant is soaking, heat the canola oil in a large skillet over medium heat until it reaches about 350°F (175°C).
Coat with Flour: Drain the eggplant slices from the milk, and pat them dry with paper towels. Dredge each slice in the flour, shaking off any excess.
Fry the Eggplant: Carefully place the flour-coated eggplant slices into the hot oil, frying them in batches. Cook each side for 3-4 minutes, or until golden brown and crispy. Remove the slices with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Season: While the eggplant is still hot, sprinkle with kosher salt to taste.
Add Honey and Rosemary: Drizzle the fried eggplant rounds with honey and garnish with fresh rosemary sprigs.

Keyword Fried eggplant