Ingredients
Method
1.Layer eggplant slices in a shallow dish and pour over the milk, leaving them to soak for an hour. Turn once or twice so all slices get a good soaking.
2.Heat honey and thyme in a saucepan until bubbling. Set aside to cool.
3.Combine the flour and polenta and sprinkle onto a plate. Pour oil into frying pan to a 5mm depth.
4.Drain the eggplant slices then dredge them in the flour and polenta mixture, coating both sides. Fry in batches, until golden brown both sides. Drain on kitchen paper.
5.Sprinkle with salt then spoon over the honey and scatter with thyme. Serve warm with other tapas or as a pre-dinner nibble.
In Andalusia, cane syrup is used but any fragrant honey works well. Presoaking the eggplant in milk reduces the quantity of oil that can be absorbed. You can also slice it into wedges. PER SERVE Energy 324kcal, 1354kj • Protein 4g • Total Fat 22g • Saturated Fat 5g • Carbohydrate 28g • Sugars 22g • Fibre 1g • Sodium 81mg
Note
