Fried Eggplant with Honey
Ingredients
- 2 pcEggplant (aubergine) (sliced into 5mm rounds)
- 250 mlWhole milk (for soaking)
- 100 gWheat flour (for coating)
- 500 mlSunflower oil (for frying)
- 1 pinchFleur de sel (for final seasoning)
- 3 tbspCane molasses (for drizzling)
Method
Ultra-crispy eggplant slices with a tender heart. Sea salt crunches before the dark molasses coats the palate with a sweet, smoky note.
- 1
Slice the eggplants into 5mm rounds. Not too thin to keep some bite, not too thick to cook through quickly.
- 2
Submerge the slices in whole milk for 15 minutes. This removes bitterness and creates a barrier that prevents the eggplant from absorbing too much oil.
- 3
Drain the eggplants. Dredge them in wheat flour and tap each slice between your hands to remove the excess. The coating must be thin and even.
- 4
Heat the sunflower oil. When it shimmers, drop the slices in without overlapping. The crust should become golden and stiff under the spatula.
- 5
Drain on paper towels. Place on a dish, sprinkle with fleur de sel, and generously drizzle with cane molasses.
Frequently asked questions
How do you get this dish right?
- Oil must be at 180°C; if not hot enough, the eggplant absorbs the fat and turns soggy.
- Never cover the dish after frying, the steam will soften the crust instantly.
How long does this dish keep?
Consume immediately. Fried food does not wait; it loses its crispness quickly.
