Fried Eggplant with Feta and Honey


  1. Trim the end of the eggplants.
  2. Slice the eggplants into very thin rounds, about ⅓cm thick. (Preferably use a mandoline).
  3. Sprinkle some salt over the eggplant slices.
  4. Dredge each slice in flour (the eggplant slices should be entirely covered with flour).
  5. Heat oil to 190°C. If you don’t have a thermometer, the bread method works well. Check the temperature of the oil by dropping a cube of crustless white bread in the oil. It should be golden in 60 seconds.
  6. Fry the coated eggplant slices in batches (don’t over-crowd the frying pan) until golden brown. Remove and drain on a paper towel.
  7. Crumble the feta cheese and equally spread on top of the eggplant slices.
  8. Generously drizzle with honey just before serving. Enjoy!

Source: hadiaslebanesecuisine

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