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Ingredientes
- 1 lb eggplant peeled, and cut crosswise into 1/8"-thk rounds - (abt 32)
- 4 c. water
- 2 1/4 tsp salt
- 2/3 c. all-purpose flour
- 1 tsp baking pwdr
- 1 c. whole lowfat milk
- 2 lrg Large eggs lightly beaten Extra virgin olive oil for frying
- 1/4 c. honey
- 3 Tbsp. sesame seeds toasted
- 2 Tbsp. minced fresh mint leaves
Direcciones
- Place eggplant in large bowl. Add in 4 c. water and 2 tsp. salt. Let soak 30 min. Drain well; pat eggplant dry with paper towels.
- Mix flour, baking pwdr, and remaining 1/4 tsp. salt in medium bowl. Whisk in lowfat milk and Large eggs.
- Heat sufficient oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil till golden brown, about 30 seconds per side. Transfer to paper towels to drain.
- Hot honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments:This recipe is from Andalusia in the south. The North African touches of honey and mint come by way of the Moors, who ruled the region for centuries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 34 | 25% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 848mg | 35% |
| Potassium 197mg | 6% |
| Total Carbs 21.6g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.52g | 8% |
| Protein 4.63g | 7% |
