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Crispy Eggplant with Honey & Rosemary

Crispy Eggplant with Honey & Rosemary


  • 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


  • 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.