Eggplant in honey sauce

Eggplant in honey sauce

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Ingredients for cooking eggplant in honey sauce

  1. Eggplant 3 pcs
  2. 2 cloves of garlic
  3. Honey 1 tbsp
  4. Soy Sauce 30 ml
  5. Breading flour
  6. Refined vegetable oil for frying
  7. Salt 30 g
  • Main ingredients: Eggplant, Flour, Honey


Cutting board, Knife, Frying pan, Shovel, Colander, Garlic or small grater, Bowl or salad bowl, Dining plate or flat dish, Spoon

Cooking eggplant in honey sauce:

Step 1: Prepare the eggplant.

Cut the eggplant into slices or circles no more than 5-6 mm thick. If cut thicker, they will be cooked for a long time and may not be fried.

Fold the sliced ​​eggplant in a colander, sprinkle well with salt and leave for about 15 minutes - the salt will stretch the bitterness. After the indicated time, rinse off the salt and the released moisture with running water. Dry the eggplant on a napkin.

Step 2: Prepare the garlic.

Peel the garlic cloves and grate. You can use the garlic, if you prefer. Put the garlic in a salad bowl.

Step 3: Fry the eggplant.

Heat the pan over low heat, add olive oil. Roll chopped eggplant in flour. Flour absorbs excess moisture if the eggplants are poorly dried and forms a crust during frying in hot oil.

Sauté the eggplant over low heat, on both sides, until a light brown crust forms. Put the finished eggplant on a plate.

Step 4: Cook the honey sauce.

Add soy sauce and honey to the bowl with garlic. Stir until smooth. If the honey is very candied, it is usually recommended to melt it, but this is not necessary, it is already perfectly dissolved in soy sauce.

Step 5: Serve the eggplant in honey sauce.

Put eggplant on a plate and pour honey sauce. Serve them with potato dishes, fried meat, salads ... in general, anything.
Enjoy your meal!

Recipe Tips:

- Grated ginger can be added to the honey sauce, an even more original taste will be obtained.

- If you can’t fried, then eggplant can be baked in the oven. Then they do not need to be breaded in flour. Preheat the oven to 180 degrees, put the sliced ​​eggplant on a sheet covered with parchment baking, salt, drizzle with olive oil and bake until tender, about 10-15 minutes.