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Sauteed Eggplant with Honey and Thyme


1 large eggplant
2 cups milk
½ cup flour
3-5 Tb. olive oil
3 Tb. honey
2 Tb. fresh thyme leaves
Sea Salt


  1. Peel the eggplant and slice it into thin 1/8 inch rounds.
  2. Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night.
  3. In a small pie pan, mix the flour with 1 tsp. salt. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Line a plate with paper towels.
  4. When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the skillet and pan fry for 2 minutes per side. Remove and place on the plate to drain.
  5. Repeat with the rest of the eggplant, adding oil to the skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet.
  6. Serve warm, drizzled with honey and sprinkled with thyme.

Preparation time: 20 minute(s) active time

Cooking time: 12 minute(s)





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