Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 large eggplants into 1/2-inch thick rounds and sprinkle generously with 1 teaspoon of salt, letting them sit for 20 minutes to draw out moisture.

2. 2

   Pat the eggplant slices completely dry with paper towels to ensure a crisp flash-fry.

3. 3

   Heat 4 cups of olive oil in a deep pan or wok over high heat until it reaches 350-375°F (175-190°C).

4. 4

   Flash-fry the eggplant slices in batches for 2-3 minutes per side, or until golden brown and tender, then remove with a slotted spoon and drain on paper towels.

5. 5

   In a small saucepan, combine 1/2 cup of honey, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cinnamon, and a pinch of cayenne pepper, bringing it to a gentle simmer for 2 minutes.

6. 6

   Arrange the flash-fried eggplant on a serving platter and generously drizzle the warm spiced honey glaze over all the slices.

7. 7

   Garnish the dish with 1/4 cup of fresh chopped mint and 2 tablespoons of toasted sesame seeds before serving.