in Recipes

Eggplant with honey

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Ingredients for 4 servings:

  • 2 eggs
  • 4 tbsp flour
  • Salt
  • Black pepper, freshly ground
  • 2 eggplant(s)
  • 4 tbsp olive oil
  • 100 g honey

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

Mix the flour with the beaten eggs. Gradually add a little cold water until a slightly runny batter forms. Season the batter with salt and pepper. Cover and let stand for 1 hour. Wash the eggplants and remove the stem ends. Cut the eggplants into 0.5 cm thick slices. Bring about 1 liter of lightly salted water to a boil in a pot. Blanch the eggplants for 3 minutes. Pat the eggplant slices dry, coat in flour and dip in the batter. Heat the olive oil in a pan and fry the eggplants in batches for about 3 minutes on each side until light brown. Drain the eggplants, arrange on a platter and brush each slice with honey. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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