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Fried Eggplant with Honey and Rosemary

Fried Eggplant with Honey and Rosemary

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Prep Time 1 hour
Cook Time 10 minutes
Servings: 4 People
Course: Side Dish
Cuisine: Spanish
Ingredients Method

Ingredients
  

  • 1 Pound Eggplant Peeled and sliced into rounds about 1 inch thick
  • 2 Cups Milk
  • 1 Cup All Purpose Flour
  • 1 Cup Canola Oil
  • ½ Teaspoon Kosher Salt
  • 2 Tablespoons Honey
  • 2 Springs Fresh Rosemary

Method
 

  1. Soak the eggplant rounds in milk for 1 hour.
  2. Remove from the milk and toss in flour to coat well.
  3. Heat up the oil in a large skillet over medium heat and fry the eggplant on each side for about 4-5 minutes or until golden brown and crispy.
  4. Remove the eggplant from the oil and allow excess oil to drain on a paper towel. Season with kosher salt, drizzle with honey and rosemary leaves and serve.