Spanish · Lunch
Spanish Fried Eggplant with Honey Sandwich
Sliced eggplant is salted, dredged in flour and egg, fried until golden, then layered warm inside a crusty baguette roll with a drizzle of honey, a scattering of fresh thyme, and crumbled goat cheese, balancing crisp vegetable, sweet finish, and tangy cheese.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
574Calories
17.4gProtein
32.6gFat
57.3gCarbs
17.9gSugar
5.9gFiber
1489mgSodium
231mgChol
7.9gSat Fat
540mgPotassium
150mgCalcium
3.8mgIron
0.6mcgVitamin B12
4.5mgVitamin C
vegetarian
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the eggplant into 1/2-inch rounds on a cutting board, lay them on a paper towel-lined plate, and sprinkle both sides with salt. Let sit at room temperature for 10 minutes until moisture beads appear, then pat dry.
2
Fry
Heat the olive oil in a skillet over medium-high heat. Coat each eggplant slice in flour, then in beaten egg, and fry 2 to 3 minutes per side until deep golden brown and tender.
3
Assemble
Split open the baguette roll, layer the warm fried eggplant inside, scatter crumbled goat cheese and fresh thyme leaves over the filling.
4
Plate
Drizzle honey over the filling, close the roll, and serve immediately while the eggplant is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g eggplant
- 2 tsp2 tsp salt
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten
- 1/2 cup120ml olive oil, for frying
- 22 small baguette (140g), split
- 2 tbsp42g honey
- 2 tsp2 tsp fresh thyme leaves
- 2 oz56g goat cheese, crumbled
