Sauteed Eggplant with Honey and Thyme

(originally made 8/2013)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

Peel 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 8 hrs)

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.



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