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Crispy Honey Sesame Eggplant | Marion's Kitchen
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Prep Time
5m
Cook Time
25m
Total Time
30m
This crispy honey sesame eggplant recipe from Marion's Kitchen combines tender eggplant with a crunchy panko breadcrumb coating, then drizzled with a sweet and tangy honey sauce. It's a deliciously indulgent dish with a perfect balance of flavors and textures.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Honey Sauce
Steps
1
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.
2
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.
3
Even out the panko crumbs by using a mortar and pestle to gentle grind and pound them. Alternatively use a ziplock bag and rolling pin.
4
Place the breadcrumbs, flour and eggs into separate shallow plates.
5
Dip each piece of eggplant into the flour, then egg and then coat with the breadcrumbs.
6
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.
7
Cook the eggplant in batches in the hot oil until golden. Drain on paper towel.
8
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories812kcal40%
-
Fat25g1%
-
Saturated Fat4g0%
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Carbohydrates134g6%
-
Fiber6g0%
-
Sugar27g1%
-
Protein23g1%
-
Cholesterol93mg4%
-
Sodium674mg33%
Percent Daily Values are based on a 2,000 calorie diet.