Serves 8
55 min
Fried Eggplant with Honey, Mint, and Sesame Seeds
Recipe GLPR2f1962a8d5bf3b
Crispy golden-fried eggplant rounds coated in a light, airy batter, finished with warm honey, toasted sesame seeds, and fresh mint. A delicate and aromatic vegetarian dish with warm spices and subtle sweetness.
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Ingredients
1 pound eggplant, peeled and cut crosswise into 1/8-inch-thick rounds
4 cups water
2 1/4 teaspoons salt, divided
2/3 cup all-purpose flour
1 teaspoon baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil for frying
1/4 cup honey
3 tablespoons sesame seeds, toasted
2 tablespoons fresh mint leaves, chopped
Directions
Place the peeled eggplant rounds in a large bowl. Pour 4 cups of water over them and add 2 teaspoons of salt. Let them soak for 30 minutes, which will help remove excess moisture and bitterness. After soaking, drain well and pat the eggplant dry thoroughly with paper towels.
In a medium bowl, whisk together the flour, baking powder, and remaining 1/4 teaspoon of salt. Add the whole milk and lightly beaten eggs, whisking until you achieve a smooth, homogeneous batter with no lumps.
Heat olive oil in a heavy large skillet over medium heat until it reaches a depth of approximately 1/2 inch up the sides of the pan. The oil should shimmer but not smoke. Working in batches to avoid overcrowding, dip each eggplant round into the batter, coating both sides evenly, then carefully place it in the hot oil. Fry for about 30 seconds on each side, until the coating turns golden brown and crispy. Transfer the fried eggplant to paper towels to drain excess oil.
Warm the honey in a small saucepan over medium heat until it becomes pourable and slightly fluid, about 1 minute. Arrange the fried eggplant rounds on a serving platter. Drizzle the warm honey over the top, then sprinkle evenly with the toasted sesame seeds and fresh chopped mint. Serve immediately while warm, or allow to cool to room temperature before serving.
