Fried Eggplant with Honey

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Fried Eggplant with Honey

Chef notes

This dish is versatile in that it can be a starter, a side, an entree, or a dessert. If you’re someone who likes options, this is a great recipe to have in your back pocket and it’s super easy.

The steps go quick, so you’re better off reading through them first, prepping your ingredients and setting yourself up for success. You’ll want to put this on the table right out of the pan for the ultimate crispy factor. Simply finish them off with a drizzle of honey for that salty sweet taste that will keep you wanting more.

Ingredients

2 eggplants, sliced 1/4 inch thick in rounds
Oil for frying
4 Tbsp flour
Honey to garnish
For the batter
2 Tbsp Ancient Halaby
.33 cup flour
.33 cup water
.33 cup milk
Salt

Ancient Halaby Middle Eastern Chile Blend

$10

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Steps

Step 1 -

Heat oil in a deep pan to 350F

Step 2 -

Mix the ingredients to make the batter.

Step 3 -

Dip the eggplant slices in flour and then in the batter, then fry until golden brown and tender, about 2-3 minutes or so per side.

Step 4 -

Cook in batches, do not overcrowd, which will cause the temperature to drop and the batter will absorb the oil without getting crispy.

Step 5 -

Drain well and season with salt and drizzle with honey.

Things to remember

Eggplant oxidizes quickly so make sure the oil is heated, the batter is made and you are organized before slicing the eggplant. Slice them and put them directly into the flour, then the batter, then the oil and cook in batches. Grab a friend to help you!