About This Dish
Thick slices of eggplant are fried until golden and crispy, then drizzled with honey and sprinkled with sesame seeds. This sweet-savory combination is served as a side dish, appetizer, or snack and showcases the Moroccan talent for combining unexpected flavors. The creamy, almost meaty interior of the eggplant pairs magnificently with the floral sweetness of honey. This dish appears as part of the salad course at restaurants and is a popular home-cooking dish that comes together in under 15 minutes.
Ingredients
- 2 large Eggplant, sliced 1cm thick
- for frying Olive oil or vegetable oil
- 3 tbsp Honey
- 1 tbsp Sesame seeds
- to taste Salt
Instructions
- 1
Salt eggplant slices and let drain for 20 minutes. Pat dry.
- 2
Fry in hot oil until golden on both sides, about 3 minutes per side.
- 3
Drain on paper towels.
- 4
Arrange on a plate. Drizzle with honey and sprinkle with sesame seeds.
- 5
Serve warm or at room temperature.
Tips & Tricks
- Salting and draining removes bitterness and excess moisture.
- Pat very dry before frying to prevent oil splatter.
- The honey should be drizzled while the eggplant is warm so it melts slightly.