Andalusian Eggplant Supreme
(Published: )
| Prep Time |
Cooking Time |
Servings |
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8 people |
Ingredients:
- 2/3 c flour
- 2/3 c flour
- 1 c coconut milk
- 1 c coconut milk
- 1 lb eggplant
- 1 lb eggplant
- 4 cups water
- 4 cups water
- 1/2 tsp salt
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking powder
- 2 large eggs, lightly beaten
- 2 large eggs, lightly beaten
- coconut oil
- coconut oil
- 1/4 c honey
- 1/4 c honey
- 3 tsp sesame seeds, toasted
- 3 tsp sesame seeds, toasted
- 2 tbsp chopped fresh mint leaves
- 2 tbsp chopped fresh mint leaves
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Directions:
1)Peel and cut eggplant into 1/8” coins. Place in bowl with 4 c water. Soak 30 min, drain and pat dry.
2)Combine flour, baking powder and salt. Whisk in milk and eggs.
3)Heat 1/2” oil over medium heat. Dip eggplant in batter and fry until golden, approx. 30 sec per side. Drain excess oil.
4)Warm honey over low heat. Drizzle over eggplant. Sprinkle with sesame seeds and mint.
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