Fried Eggplant. It’s a dish people tend to have strong opinions about. Today I’ll show you how to cook eggplant in a way everyone will enjoy. Sautéed Eggplant with Honey and Thyme is melt-in-your-mouth tender and savory-sweet. A sure fire way to create eggplant converts.
We all have that food that is our life-long nemesis. Well, I used to dislike eggplant. Although the color and shape were appealing, the texture reminded me of makeup sponges, something I wasn’t keen on eating.
No matter how I, or anyone else, prepared it, eggplant always seemed to make my nose wrinkle in disapproval.
Then I learned a restaurant secret that changed everything…
Apply milk to
makeup sponges eggplant.
To magically remove the bitterness from eggplant and greatly improve the texture, soak it in milk over night. Once the slices of eggplant have taken a long, luxurious, milky bath, they are tenderized and primed for frying.
Simply tap off the extra moisture, dust them with sea salt and flour. Pan-fry in a large cast iron skillet until golden brown. Then serve piping hot.
This my friends… is how to cook eggplant. This is how to get the reluctant eggplant-eater on board.
Tender layers of fried eggplant, with the uncanny custard-like texture of good French Toast.
It is crispy on the outside, moist and supple on the inside. Drizzled with honey and sprinkled with fresh thyme and sea salt, this sautéed eggplant is one irresistible veggie.
Sautéed Eggplant with Honey and Thyme will make a believer of you, guaranteed!
More Summer Veggies:
Crispy Parmesan Asparagus Sticks ~ How Sweet It Is
Grilled Corn ~ Michael Ruhlman
Roasted Tomato Soup ~ Smitten Kitchen
Candied Balsamic Tomato Salad ~ Eat Yourself Skinny
Sautéed Eggplant with Honey
Yield: 4 servings
Prep Time:20 minutes active time
Cook Time:12 minutes
- 1 large eggplant
- 2 cups whole milk
- ½ cup all purpose flour
- 3-5 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons fresh thyme leaves
- Sea Salt
- 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.
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