PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA
For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.
Provided by Melissa Clark
Categories weekday, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
- Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
- Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
- When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
- Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.
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Md Sonamoni
[email protected]I'm so glad I found this recipe!
Ahmed BaherFarouk
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Alvaro Garcia
[email protected]I'm going to try making this dish with different types of cheese.
Xaliimo Cilmi
[email protected]I'm sure this dish would be even better if I used fresh herbs.
Only Music
[email protected]This recipe is a great way to use up leftover eggplant.
Lee-Ashton Baartman
[email protected]I'm going to experiment with different types of chile honey sauce.
Yonitan Perez
[email protected]I can't wait to try this recipe with different types of eggplant.
boss ladyuno
[email protected]This dish is perfect for a weeknight meal or a casual dinner party.
Doctor Work out
[email protected]I would recommend this recipe to anyone who loves eggplant and spicy food.
Sardar Majid
[email protected]Overall, I thought this recipe was just okay.
_denzy_
[email protected]I thought the chile honey sauce was a bit too spicy for my taste.
Mya Osb
[email protected]I followed the recipe exactly, but my eggplant didn't turn out as crispy as I would have liked.
Tochi Nail
[email protected]This recipe is a keeper! I'll definitely be making it again.
Rajib Ahamed
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. It was so delicious!
Mubasher Sahil
[email protected]This dish is easy to make, but it looks and tastes like it came from a fancy restaurant.
Victor Ortiz
[email protected]I loved the contrast of flavors in this dish. The sweet honey and spicy chile balanced each other out perfectly.
Hafiz Adnan
[email protected]The eggplant was perfectly cooked - tender on the inside and crispy on the outside.
Ashiedu Divine
[email protected]This eggplant dish was a hit at my dinner party! The combination of crispy eggplant, sweet honey, and spicy chile was divine.