In this dish, eggplant is sliced thinly and then fried and served with a drizzle of honey and fresh rosemary. It is crispy on the outside slightly soft in the middle, sweetened with honey and then you’re hit with the unexpected aroma and flavor of rosemary. I never would have thought to combine these ingredients together. However, this was a dish that I tried on a Food Tour in Healdsburg, CA outside of Sonoma. Chances are I wouldn’t even have ordered it, except that it was ordered by the tour guide for the group.
It was so good that it made me want to go back and try it again at a later time, which we did. The eggplant is mild in flavor, and it gets crispy on the outside a little softer in the middle. So, you’re really getting the texture of the crispy eggplant, but the flavor of the honey and rosemary. Something, which now that I’m thinking about it, would also be great on pizza (note to self).
The best part about this dish is the mixture of textures and the flavors are so unexpected when combined. It’s also really quick to throw together, just a few minutes of prep, and a few minutes to fry. Be sure to serve immediately for maximum crispiness!
Quick Fried Eggplant Chips with Rosemary and Honey
- ½ cup flour
- 2 narrow eggplants, thinly sliced
- vegetable oil
- 1 small sprig fresh rosemary
- Add flour to a small shallow baking dish. Coat both sides of the thinly sliced eggplant in the flour. Shake off excess flour.
- Bring a large sauté pan to medium heat. Coat the bottom of the pan in vegetable oil. Allow to warm through.
- Working in batches, add the eggplant to the pan and fry, turning once to brown both sides.
- Remove and set on a cookie cooling rack to cool slightly (that way the bottoms won’t get soggy and will stay crispy and fried).
- Separately remove the leaves from one sprig of fresh rosemary and mince.
- Serve the eggplant chips immediately with drizzled honey and rosemary.