Levantine-Inspired Fried Eggplant Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 4 tablespoons honey
  • 1 tablespoon fresh thyme, chopped
  • 2 medium-sized eggplants, cut in ⅓-inch-thick slices
  • 3 tablespoons plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon sumac
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil
  • 1 teaspoon lemon zest
  • ½ tablespoon sesame seeds
  • 3 tablespoons pomegranate seeds
Directions
  1. Heat the honey and thyme, until it is hot but not boiling, in a small saucepan. Leave the ingredients to infuse for a few minutes before removing the saucepan from the heat, and leaving it to cool.
  2. In a bowl, mix together the flour, cumin, sumac, garlic powder, and black pepper. Then, coat both sides of the eggplant slices in the flour and spice mix. Gently shake the slices to remove any excess flour, and set aside.
  3. In a large frying pan, heat up the oil to a medium heat. Fill the pan with the eggplant slices, and fry for 4 to 5 minutes on each side until golden. Cook in batches, depending on the size of your pan.
  4. Place the fried eggplant slices on a plate, drizzle with the cooled honey-thyme sauce, then sprinkle the lemon zest, sesame seeds and pomegranate seeds on top. Serve either warm or cold.