Appetizers & Snacksbonappetit5.0
Fried Eggplant With Crispy Basil and Whipped Honey Feta
Here's your answer to always crispy, never-soggy (and definitely not fussy) fried eggplant—plus an irresistible tangy-sweet dipping sauce to boot.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●measuring cup
- ●baking sheet
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●food processor
📝 Preparation Steps
1
Cut 1 large globe eggplant (about 1 lb.) lengthwise into ½"-thick slabs. Cut each slab crosswise into 3–4" pieces, then cut each piece lengthwise into ½"-thick strips to make fries.
large globe eggplant (about 1 lb.)1
2
Place 1 cup (125 g) all-purpose flour in a shallow bowl. Place 3 large eggs in another shallow bowl and beat lightly to blend. Place 3 cups panko in a third shallow bowl. Using a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Season each component with kosher salt.
all-purpose flour1 cuplarge eggs3panko3 cups
3
Working with a few at a time, dredge eggplant fries in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko, pressing gently to adhere. Transfer to a baking sheet.
panko3 cups
4
Pour vegetable oil into a large Dutch oven or other heavy pot fitted with thermometer to come 2" up sides. Heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry eggplant, turning occasionally, until golden brown and crisp on all sides, about ⏱️ 3 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt.
Vegetable oil (for frying; about 11 cups)
5
Add 5 basil leaves to oil (be careful, oil may spatter). Using a long-handled wooden spoon, push basil down into oil to submerge (this will help stop spattering). Fry until leaves are dark green and crisp, about ⏱️ 1 minute. Transfer to rack with eggplant; season with salt. Repeat with remaining 5 basil leaves and more salt.
basil leaves10
6
Process 7 oz. feta, room temperature, in a food processor until as smooth as possible (it will still be quite crumbly). Add ⅓ cup heavy cream, 2 tsp. honey, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and lots of freshly ground black pepper. Process until smooth. Transfer to a small bowl.
. feta, room temperature7 oz. honey2 tspFreshly ground black pepper
7
Transfer eggplant fries to plates and top with fried basil. Serve with whipped feta alongside for dipping. Editor’s note: Head this way for more of our best eggplant recipes →
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