Fried Eggplant With Honey Lemon Syrup Recipe 455 Food

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

FRIED EGGPLANT

Steps:

• Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
• Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
• Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.
• Preheat the oven to 200°.
• Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350 degrees). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
• Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.

PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA

Steps:

• Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
• Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
• Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
• When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
• Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.

FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS

Steps:

• Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
• Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.
• Heat enough oil to come 1/2 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.
• 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.

EGGPLANT FRITTERS WITH HONEY

Steps:

• Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
• Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
• Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

FRIED EGGPLANT WITH HONEY-LEMON SYRUP RECIPE - (4.5/5)

Steps:

• Place the eggplant slices on a baking sheet. Salt generously. After 15 minutes wash off the salt, turn over and salt the other side. After 15 minutes wash and pat dry the slices. Season with pepper. In a bowl, combine the honey, soy sauce, lemon zest and juice, and the larger portion of scallion greens. Spread the flour in a soup plate. In another bowl beat the eggs. In a third soup plate, combine the panko and scallion whites. Dip the eggplant slices in the flour, then egg, then breadcrumbs. Fill a large, high-sided skillet with ½-inch of oil, heat medium to 350º. Fry the eggplant in batches until golden, 2-3 minutes per side. Drain on paper-towel-lined plate. Optional: sprinkle with a little salt. Semi-stack the eggplants on a platter. Drizzle with the syrup. Garnish with remaining scallions.