Crispy Eggplant with Honey & Rosemary

{"handle":"crispy-eggplant-with-honey-rosemary","title":"Crispy Eggplant with Honey & Rosemary","seoTitle":"Crispy Eggplant with Honey & Rosemary","image":"https://images.ctfassets.net/vmuke7sdou62/1qswHur72coYJRdAOo2ZMR/dd27eab0e9b2be6dd024898617b478ef/Crispy_Eggplant_with_Honey___Rosemary.jpeg","ingredients":"

• 1 large firm eggplant or 2 medium eggplants, peeled and sliced into 1/4- to 1/2-inch-thick rounds (12 to 16 slices)
• Salt
• 1 cup flour
• ¼ cup olive oil, plus more for shallow-frying
• 2 large egg whites
• 2 large cloves garlic, crushed
• 2 sprigs fresh rosemary, plus 2 tbsp. finely chopped fresh rosemary
• Acacia honey (or other mild honey), for drizzling

","preparation":"

• Step 1 On a kitchen towel, arrange the eggplant. Season with salt. Let drain for about 10 minutes. Press dry with the towel.
• Step 2 Sift the flour into a medium bowl. Whisk in 1/4 cup oil and 1/2 cup water for the batter.
• Step 3 In another medium bowl, whisk the egg whites until soft peaks form. Fold into the batter.
• Step 4 In a very large skillet, heat about 1/8 inch of oil over medium-low. Add the garlic and rosemary sprigs and cook until aromatic, 2 to 3 minutes. Using a slotted spoon, transfer the garlic and rosemary to paper towels to drain. Increase heat to medium-high.
• Step 5 Stir the chopped rosemary into the batter. Working in 2 batches, dip the eggplant into the batter, then fry in the oil until deep golden and crispy, turning once, 3 to 4 minutes per side per batch. Serve the eggplant hot, drizzled with honey and garnished with the fried rosemary sprigs.

","tags":"Rachael Ray Magazine","status":"Publish"}