crispy eggplant with honey and lime
recipe from: Green Kitchen Stories - Green Kitchen Travels cookbook
recipe type: to serve on the side, to snack
cuisine: plantbased, vegan, dairyfree
what you need:
500 ml milk of choice - I used Almond Milk
150 g fine, organic polenta
2 tl corse sea salt, and some extra to serve
some cold pressed olive oil
serve with some lime zest
2 tbsp of honey
what to do:
Cut the eggplant in small strips, about 7,5 cm.
Place them in a bowl or tray and cover them wth the milk.
Place them on the side for about an hour. This will remove the bitter flavor of the eggplants.
Heat the oven at 220 degrees and line a baking tray with baking paper.
Mix in an un-deep tray the polenta with the sea salt. remove the eggplant from the milk and cover them with the polenta mix. Turn them a few times to that they are well covered, and place them on the baking sheet
lightly sprinkle them with olive oil and place them in the over for approx. 12 min untll they are golden and crispy on the outside and soft on the inside
Serve with some extra sea salt, lime zest and honey.