Ingredients:
- 4 Japanese eggplants, cut into ¼ inch (6 mm) slices
- Salt
- 2 ½ cups (590 ml) milk
- Vegetable oil, for frying
- 1 cup (240 ml) flour
- 3 tablespoons (45 ml) honey
- Lemon zest, to garnish
Method:
Place the eggplant slices on a rack set over a baking sheet and season with salt. Top with another baking sheet, press firmly and allow the eggplant to release its moisture, 20 minutes.
Transfer the eggplant to a bowl and cover with the milk. Refrigerate for 2 hours or up to overnight.
In a large heavy-bottomed pot, bring the oil to 350 F (175 C).
Remove the eggplant from the milk, shaking off any excess. Dredge the eggplant in the flour and fry in batches, until golden, 3-4 minutes.
Using a spider, strain the eggplant out of the oil and drain on a paper towel-lined tray. Season immediately with salt.
Transfer the fried eggplant to a serving platter, drizzle with honey, garnish with lemon zest and serve immediately.