Pan-Fried Eggplant With Chile, Honey and Ricotta

By Melissa Clark

Pan-Fried Eggplant With Chile, Honey and Ricotta
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Rating
4(1,177)
Comments
Read comments

For the crispest, most burnished pieces of eggplant, nothing beats frying, and it’s worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.

Featured in: Fry Some Eggplant Before the Season Is Done

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds Japanese or other slender eggplant, cut into 3-inch-by-1-inch spears
  • Fine sea salt, as needed
  • ¼cup extra-virgin olive oil, plus more as needed
  • 5garlic cloves, thinly sliced
  • 12ounces whole-milk ricotta
  • 1tablespoon honey, or to taste
  • Red-pepper flakes, to taste
  • Flaky sea salt, to taste
  • ⅓cup torn fresh basil leaves
  • Lemon or lime wedges, for serving (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.

  2. Step 2

    Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.

  3. Step 3

    Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.

  4. Step 4

    When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.

  5. Step 5

    Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,177 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Prakash Nadkarni

Good recipe. However, Harold McGee, in "On Food and Cooking" (2004 ed, p 332) notes that eggplant's spongy air-cell structure makes it soak up lots of oil, only to release most of the oil after it's cooked and the air cells collapse. He suggests either prior microwaving or salting the pieces to collapse the air cells prior to frying. He also notes that some recipes like the Turkish Imam Bayildi (a stuffed eggplant dish) deliberately omit prior salting to create a very rich dish.

Sue

I like to serve my fried eggplant with tahini , some feta on top and pan roasted pine nuts...delish...

Danny

This recipe deliberately calls for japanese Eggplant, rather than the classic Italian eggplants. This varietal difference solves the salting issue that's been raised.

Justine

Really really good. Just follow the recipe and use the small eggplants and ignore the comments. Loved it.

Justine

No need to peel.

Sara

Would be good with Oily fish or lamb

Private comments are only visible to you.

Recipe Tags

or to save this recipe.