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–+ servings

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 minutes
Cook Time 10 minutes
Total Time 45 minutes
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.

Nutrition

Calories: 280kcal
Keyword Fried eggplant
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