Crispy Honey Sesame Eggplant | Marion's Kitchen (2024)

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Crispy Honey Sesame Eggplant

Ingredients

Steps

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  Trim and discard the eggplant stem. Then trim the eggplant so that it is almost a neat rectangle. Then cut into roughly 3cm cubes.Place the eggplants pieces into a colander set over a bowl and season with salt. Allow to sit for about 10 minutes.

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  To make the honey sauce, heat the honey, vinegar and soy sauce in a small saucepan over medium-high heat. Simmer gently for about a minute. Then stir through the corn flour mixture and simmer for another minute until thickened. Set aside until ready to serve.

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  Even out the panko crumbs by using a mortar and pestle to gentle grind and pound them. Alternatively use aziplockbag and rolling pin.

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  Place the breadcrumbs, flour and eggs into separate shallow plates.

• 

  Dip each piece of eggplant into the flour, then egg and then coatwith the breadcrumbs.

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  Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

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  Cook the eggplant in batches in the hot oil until golden. Drain on paper towel.

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  To serve, pile the eggplant nuggets onto a plate. Drizzle with the honey sauce (warm it gently on the stovetop if it’s too thick). And sprinkle with sesame seeds.

30-minute mealsAppetisersMeat-freeSnacks

1 large eggplant

2 cups panko breadcrumbs

½ cup plain flour

2 eggs, lightly whisked

vegetable oil for deep frying

1 tsp sesame seeds

sea salt

Honey sauce:

1/3 cup honey

3 tbsp vinegar

2 tsp soy sauce

1 tsp corn flour (cornstarch) mixed with 2 tbsp water