Crispy Eggplant with Honey & Rosemary
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Crispy Eggplant with Honey & Rosemary

Ingredients

  • 1 large firm eggplant or 2 medium eggplants, peeled and sliced into 1/4- to 1/2-inch-thick rounds (12 to 16 slices)

  • Salt

  • 1 cup flour

  • ¼ cup olive oil, plus more for shallow-frying

  • 2 large egg whites

  • 2 large cloves garlic, crushed

  • 2 sprigs fresh rosemary, plus 2 tbsp. finely chopped fresh rosemary

  • Acacia honey (or other mild honey), for drizzling

Preparation

  • Step 1

    On a kitchen towel, arrange the eggplant. Season with salt. Let drain for about 10 minutes. Press dry with the towel.

  • Step 2

    Sift the flour into a medium bowl. Whisk in 1/4 cup oil and 1/2 cup water for the batter.

  • Step 3

    In another medium bowl, whisk the egg whites until soft peaks form. Fold into the batter.

  • Step 4

    In a very large skillet, heat about 1/8 inch of oil over medium-low. Add the garlic and rosemary sprigs and cook until aromatic, 2 to 3 minutes. Using a slotted spoon, transfer the garlic and rosemary to paper towels to drain. Increase heat to medium-high.

  • Step 5

    Stir the chopped rosemary into the batter. Working in 2 batches, dip the eggplant into the batter, then fry in the oil until deep golden and crispy, turning once, 3 to 4 minutes per side per batch. Serve the eggplant hot, drizzled with honey and garnished with the fried rosemary sprigs.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...