Moroccan · Appetizer
Fried Eggplant with Honey
Thick slices of aubergine are fried until golden and meltingly soft inside, then drizzled with warm honey and a dusting of cinnamon, a simple sweet-savoury appetizer found at some Moroccan tables before the main meal.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 medium aubergines, sliced into 1 cm rounds
- Salt, for drawing out moisture
- 100 g flour
- Vegetable oil, for frying
- 3 tbsp honey, warmed
- 1/2 tsp cinnamon
Method
- 1
Salt the aubergine
Salt the aubergine slices and let them sit for 20 minutes to draw out excess moisture and bitterness, then pat dry.
- 2
Coat
Dredge each slice lightly in flour, shaking off excess.
- 3
Fry
Fry in batches in hot oil at 175°C for 2–3 minutes per side until golden and tender.
- 4
Drain
Drain on paper towels.
- 5
Finish
Arrange on a plate, drizzle with warm honey, and dust with cinnamon.
- 6
Serve
Serve warm as an appetizer.
Chef's tips
- Salting the aubergine first is key — it removes excess water so the slices fry crisp rather than soggy.
- Fry in small batches to keep the oil hot and avoid greasy results.
Frequently asked questions
Can I bake the aubergine instead of frying?
Yes, brush the slices with oil and bake at 220°C for about 20 minutes, flipping once, though the texture will be softer than fried.