Fried Eggplant with Honey and Thyme

By mm_food4me

Ingredients

• 1 large eggplant
• 2 cups milk
• 1/2 cup flour
• 3-5 Tb. olive oil
• 3 Tb. honey
• 2 Tb. fresh thyme leaves
• Sea Salt

Details

Servings 4
Preparation time 20mins
Cooking time 32mins
Adapted from aspicyperspective.com

Preparation

Step 1

Instructions

Peel the eggplant and slice it into thin 1/8 inch rounds.

Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night.

In a small pie pan, mix the flour with 1 tsp. salt. Heat 2 tablespoons of olive oil in large skillet 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 skillet and pan 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 skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet.

Serve warm, drizzled with honey and sprinkled with thyme.