- Appetizer
- Side
- Spanish
- Stovetop
Ingredients
- 2
medium eggplants (about 2 lb total), trimmed
- 2 cups
whole milk
- 1 tsp
fine salt
- 1 1/2 cups
all-purpose flour
- 2 tbsp
cornstarch
- 1/2 tsp
sweet smoked paprika (optional)
- 4 cups
mild olive oil or sunflower oil, for frying
- 1/3 cup
honey
- 1 tbsp
water
flaky sea salt, to taste
- Vegetarian
Contains milk (whole milk) and wheat (all-purpose flour).
Not checked: mild olive oil or sunflower oil, for frying.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Trim the eggplants. Leave the skin on and cut them into batons about 1/2 inch thick and 3 inches long (slice into 1/2-inch planks, then cut the planks into strips).
10 min
- 2 medium eggplants (about 2 lb total)
- Step 2
Put the batons in a large bowl, pour over the milk, and stir in the fine salt. Press a small plate on top to keep them submerged. Refrigerate at least 1 hour (up to 3). This softens the eggplant and takes away any bitterness.
1 hr, hands-off
- 2 cups whole milk
- 1 tsp fine salt
- Step 3
Drain the eggplant in a colander and spread it on a clean kitchen towel. Pat the pieces fairly dry — just slightly damp is right, so the flour sticks without turning gummy.
5 min
- Step 4
In a wide bowl or a large zip-top bag, whisk together the flour, cornstarch and smoked paprika.
2 min
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp sweet smoked paprika
- Step 5
Pour the oil into a deep, heavy pot or deep skillet to a depth of about 1 1/2 inches and heat over medium-high to 350°F. If you don't have a thermometer, a pinch of flour should sizzle briskly the moment it hits the oil. Set a rack or paper-towel-lined tray nearby.
8 min · 350°F
- 4 cups mild olive oil or sunflower oil, for frying
- Step 6
Working with a handful at a time, toss the eggplant in the flour, shake off the excess well, and lower the pieces into the oil. Fry in batches without crowding, turning once, until deep golden and crisp, 3 to 4 minutes per batch. Lift out with a spider or slotted spoon onto the rack and let the oil come back to 350°F between batches.
15 min
- 2 medium eggplants (about 2 lb total)
- Step 7
While the last batch fries, warm the honey with the water in a small saucepan over low heat, stirring, just until loose and pourable, about 1 minute. Don't let it boil.
2 min
- 1/3 cup honey
- 1 tbsp water
- Step 8
Pile the hot eggplant on a serving plate, drizzle the warm honey over the top, and scatter with flaky salt. Serve right away, while they're still crisp.
2 min
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026