You had me at Honey and Thyme
This recipe is savory yums at it’s finest. Before we rave, this recipe shares a new trick for prepping your eggplant: SOAK IT IN MILK OVERNIGHT. This process removes the bitterness, tenderizes the texture and is the ideal prep for pan frying. The result is a golden, crispy outside and a luxurious and smooth inside. Finally, a sweet, salty, herb drizzle takes this eggplant to new, fresh heights. Serve it up for dinner as a side or as an entree on meatless Mondays. We think it is an elegant brunch staple with champagne. And now I’m starting to dream of an appetizer version of this with Japanese eggplant. We are officially inspired. Hope you are too!
Recipe: Sauteed Eggplant with Honey and Thyme
• 1 large eggplant
• 2 cups milk
• ½ cup flour
• 3-5 Tb. olive oil
• 3 Tb. honey
• 2 Tb. fresh thyme leaves
• Sea Salt
1. Peel the eggplant and slice it into thin 1/8 inch rounds.
2. Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night.
3. 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.
4. When the oil is hot, take a few slices of eggplant from the milk and tap off the excess moisture. Dredge a few slices of eggplant in the flour and tap off the excess flour. Gently place them in the skillet and pan fry for 2 minutes per side. Remove and place on the plate to drain.
5. 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.
6. Serve warm, drizzled with honey and sprinkled with thyme.
Preparation time: 20 minute(s) active time
Cooking time: 12 minute(s)
Number of servings (yield): 4
Recipe provided by A Spicy Perspective