(originally made 8/2013)
This summer has gone far too fast. Jake and I finally got to the farm last week, and came home with these goodies:
Since the guys were having pork chops last night, I decided to do something with the small striped eggplant. This recipe of Sommer's
was simple, and I knew that Jake would eat it as a side dish as well.
I did not peel the eggplant. I ran them over a mandoline and set them
to soak in the milk in the morning. I used local honey and dried
thyme from Penzey's along with kosher salt. Absolutely perfect, and
definitely something I would make again.
Huge thanks to Sommer at A Spicy Perspective! I love how she took a
veggie that she had an aversion to and figured out a way to make it a
hit for her.
* Exported from MasterCook *
Sauteed Eggplant with Honey and Thyme
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant- used 4 small striped eggplant
2 cups milk- used 1 cup
1/2 cup flour
3 Tb. olive oil -- (3 to 5)
3 Tb. honey
2 Tb. fresh thyme leaves- used dried
Sea Salt- used kosher salt
the eggplant and slice it into thin 1/8 inch rounds. Place the
eggplant slices in an airtight container and pour the milk over it.
Cover and refrigerate over night. (I did not peel, soaked in milk about
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.
When the oil is hot, dredge a few
slices of eggplant in the flour and tap off the excess. Gently place
them in the skillet and pan fry for 2 minutes per side. Remove and place
on the plate to drain.
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.
Serve warm, drizzled with honey and sprinkled with thyme.