Quick Fried Eggplant Chips with Rosemary and Honey
Eggplant is thinly sliced into chips, then pan fried and served with a drizzle of honey and fresh rosemary.
Servings: 4
Calories: 209kcal
Ingredients
- pinch salt
- 2 narrow eggplants, thinly sliced to ⅛ inch
- ½ cup flour
- vegetable oil
- 1 small sprig fresh rosemary, minced
- honey
Instructions
- Season the eggplant slices lightly with salt. 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).
- Drizzle the eggplant chips with honey and sprinkle with rosemary. Serve immediately while warm.
Notes
- Choose narrow, slender eggplants, if available (think similar to a zucchini).
- Cut the eggplant into ⅛ slices, for maximum crispiness. A sharp knife and a steady hand work best.
- Once fried, allow to rest on a cookie drying rack to ensure that they stay crispy.
- Choose fresh rosemary, purchased same day if possible.
- Serve immediately while warm.
Nutrition
Calories: 209kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg
