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Fried Eggplant with Honey, Mint and Sesame Seeds

August 24, 2009

Once at the farmer’s market, I picked up an odd-shaped eggplant and brought it home. When I looked in my file for ways to cook eggplant, I found this recipe. Historically, I have not been a great eggplant fan and have had some very bad times with it. However, this recipe redeems all those bad times. It’s a little fiddly (to quote Nigella Lawson) but well worth the work. Buy (or borrow from a neighbor) fresh mint if you don’t have any of your own. Do not skimp with dried!

Fried Eggplant with Honey, Mint and Sesame Seeds

1 pound eggplant, sliced into 1/8-inch-thick rounds (about 32)
(1 pound is about the size of one medium-large eggplant. The original recipe also said to peel the eggplant, but I didn’t do that and it worked out OK.)
4 C. water
2 t. salt

Place the eggplant in a large bowl. Add the water and salt. Let soak 30 minutes. Drain well on a clean dish towel. Pat dry if necessary.

2/3 C. all purpose flour
1 t. baking powder
¼ t. salt
1 C. milk
2 large eggs, lightly beaten

Mix dry ingredients in a medium bowl. Whisk in milk and eggs.

Olive oil (for frying)

Heat enough oil to come ½ inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.

¼ C. honey
3 T. sesame seeds, toasted
(Toast the seeds by placing them in a skillet and turning it on until the seeds start to pop or turn brown.)
2 T. chopped fresh mint leaves

Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature. (I put everything on the table separately and we each added the honey, mint, and sesame seeds to the eggplant. It was easier, but less pretty, perhaps.)

If you have leftover eggplant, you can keep it out at room temperature for one day by placing paper towels between layers in an airtight container.

2 Comments leave one →
  1. AmandaJean permalink
    August 30, 2009 8:24 pm

    Hello! Your mom gave me a beautiful eggplant from their garden this week (it actually had my name on it!) and she suggested giving this recipe a try. It was easy, tasty, and interesting. Thanks for sharing. ~AJ

  2. Liz Fledderjohann permalink
    August 31, 2009 8:36 pm

    I followed this recipe for the other big eggplant in the garden. We both liked it very much, but I could not manage to get the thing sliced into 32 rounds. I think it was more like 20. Your dad commented that it reminded him of pancakes, with the honey used as a syrup rather than as a dipping sauce. Who’d ever have thought to add mint to honey–and then eggplant? Thank you for the interesting way to fix this lovely vegetable. Mom

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