This is a large sliced eggplant that is getting ready to go into the fridge, all the while luxuriating in........are you ready........a milk bath! I have made many an eggplant, and as I was taught, salted it, placed waxed paper between layers, and let it sit weighted down with large cans of tomatoes. Then it would get dipped in flour, egg and sometimes bread crumbs, and fried.
The milk takes all the bitterness and sharpness out of the eggplant. It becomes so sweet and retains its shape without becoming mushy. Dip in flour, shake off the excess and saute in olive oil.
is from a food blog called A Spicy Perspective. I can tell you that I will never prepare eggplant the old way again. I think eggplant haters will become converts.
You can find the recipe here. I never would have drizzled honey on eggplant, nor would I have sprinkled thyme, parsley yes, but not thyme. Such an interesting dish, almost like dessert!
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