Fried Eggplant Recipe

Preparation

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.

2. 2

   Set Up Breading Station

   In three separate bowls, set up flour mixed with black pepper in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl.

3. 3

   Bread the Eggplant

   Dip each eggplant slice first into the flour, shaking off excess, then into the egg, and finally coat with breadcrumbs. Set aside.

4. 4

   Fry the Eggplant

   In a large skillet, heat vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

5. 5

   Make Harissa Hot Honey

   In a small bowl, mix harissa and honey together until well combined.

6. 6

   Serve

   Serve the fried eggplant warm, topped with labneh, a drizzle of harissa hot honey, and garnished with fresh mint and cilantro.