Eggplant with Honey
Crispy pan-fried eggplant slices are finished with a drizzle of honey and fresh herbs for a sweet-savory Spanish-inspired tapa. Simple, quick, and full of flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 280
- Protein
- 3g
Ingredients
- 1 large eggplant
- 1 tsp salt
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp fresh parsley
Instructions
- 1
Slice the 1 large eggplant into 1/2 inch rounds. Sprinkle both sides with the 1 tsp salt and let sit in a colander for 20 minutes to draw out moisture.
- 2
Pat the eggplant slices dry with paper towels to remove excess salt and moisture.
- 3
Heat the 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 4
Working in batches, fry the eggplant slices in a single layer until golden brown and tender, about 3 minutes per side. Add more oil if needed.
- 5
Transfer the cooked eggplant to a serving plate, overlapping slightly.
- 6
Drizzle the 2 tbsp honey evenly over the warm eggplant slices.
- 7
Garnish with the 2 tbsp chopped fresh parsley and serve immediately.
Tools you’ll need
- Large skillet
- Colander
- Paper towels
- Knife
- Cutting board
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