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.