Sauteed Eggplant with Honey and Thyme

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honey thyme eggplant 1

honey thyme eggplant 2

honey thyme eggplant 3

honey thyme eggplant 4

These sauteed eggplants are crispy on the outside, and moist on the inside, and are completely irresistible – especially when drizzled with yummy honey and thyme. To get that magical soft, luscious, melting texture in the eggplant and to cut down on the cooking time – soak it in milk over night! Once the slices of eggplant have taken a long, milky bath, they are tenderised and primed for frying. I came across this recipe from A Spicy Perspective and I thought it was genius as I love eggplant, and this is the first recipe I’ve found with such a short cooking time, as I prefer when eggplant isn’t fried in oil for a long time.

Serves 3 (as a side dish)

What you need

1 medium eggplant
2 cups milk
1/2 cup flour
1 tsp salt
6 tb vegetable oil
2 tb honey
1 tsp thyme (or your choice of herbs)

What to do

Slice the eggplant into 1 cm rounds.

Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night. The eggplant will float to the surface, and so try placing a small plate on top (or something heavy that fits in your container) to keep it submerged in the milk.

In a bowl, mix the flour and salt. Heat 2 tablespoons of oil in large pan over medium-high heat. Line a plate with paper towels.

When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the pan and fry for 2 minutes per side. Remove and place on the plate to drain.

Repeat with the rest of the eggplant, adding oil to the pan as needed. Sprinkle the slices with a little more salt as they come out of the pan.

Serve warm, drizzled with honey and sprinkled with thyme or your choice of herbs.

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2 Comments

  1. BnK says:

    Thank you for the eggplant recipe!! We used milk made from milk powder and it tasted just as yummy! We will be making this again and again and did I mention Again???

    • Thao says:

      Dear BnK, thanks for your lovely comment. So glad you enjoyed the recipe and that you’ll be making it again. Also thanks for sharing that tip about the milk powder, that’s a good trick to know! :)

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