Try this Eggplant slices with thyme and honey vinaigrete recipe, or contribute your own.
Suggest a better descriptionEggplants 2
milk 300-350ml
flour 3 tbsp.
polenta 2 tbsp.
thyme a small bunch, leaves picked
flower or truffe honey 4 tbsp
olive oil
LIME SALT
salt fakes 2 tbsp
lime 1, zested
• Cut the aubergines into 1cm-thick slices and put them in two layers in a dish. Pour over the milk, making sure they’re covered and leave for 2 hours. Make the lime salt by whizzing the salt and lime zest together in a spice grinder, or pounding them in a mortar with a pestle.
• Drain the aubergine well. Mix the four and polenta and tip it onto a plate. Heat the honey and thyme together in a small pan until the honey is very hot, then leave to cool a little. Dip the aubergine slices in the four mix, so each side is covered. Heat ½ cm oil in a large frying pan and fry the aubergine slices in batches, on both sides, until they’re golden brown, then drain on kitchen paper. Arrange them on a large, fat plate, spoon over some thyme honey, season with black pepper and sprinkle with some lime salt.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 80mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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