Honey and aubergine work really well together, and this recipe for aubergine slices with thyme and honey vinaigrette is a great one to have on-hand. They take a little time, but are easy to prepare and make a great side dish or snack.
- aubergines 2
- milk 300-350ml
- flour 3 tbsp
- polenta 2 tbsp
- thyme a small bunch, leaves picked
- flower or truffle honey 4 tbsp
- olive oil
- salt flakes 2 tbsp
- lime 1, zested
- STEP 1. Cut the aubergines into 1cm-thick slices and put them in two layers in a dish. Pour over the milk, making sure they’re covered and leave for 2 hours. Make the lime salt by whizzing the salt and lime zest together in a spice grinder, or pounding them in a mortar with a pestle.
- STEP 2. Drain the aubergine well. Mix the flour and polenta and tip it onto a plate. Heat the honey and thyme together in a small pan until the honey is very hot, then leave to cool a little. Dip the aubergine slices in the flour mix, so each side is covered. Heat ½ cm oil in a large frying pan and fry the aubergine slices in batches, on both sides, until they’re golden brown, then drain on kitchen paper. Arrange them on a large, flat plate, spoon over some thyme honey, season with black pepper and sprinkle with some lime salt.