World Cuisine

Crispy Aubergine with Honey

prep 10 mins, plus standing cook 10 mins
  • 1 teaspoon salt
  • 1 large aubergine, sliced
  • 125 g (4 oz) plain flour
  • vegetable oil, for deep-frying
  • 4 tablespoons clear honey

Sprinkle the salt over the aubergine in a colander and leave to stand for 20 minutes. Pat dry with kitchen paper.

Place the flour on a plate, then dip the aubergine slices in the flour until well coated.

Pour the oil into a large, deep saucepan or deep-fat fryer to a depth of at least 7 cm (3 inches) and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Deep-fry the aubergine slices in batches for 3 minutes until crispy and golden, then remove with a slotted spoon. Drain on kitchen paper and keep warm while you cook the remaining slices.

Transfer the slices to a serving plate, drizzle over the honey and serve warm.

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