Lyndey Milans Semolina-crusted eggplant with honey and chilli

Method

1.    Peel the eggplant and cut them into 2cm wide long fingers.

2.    Pour milk into a small bowl and put semolina on a small plate and season well with salt. Dip the eggplant pieces into the milk, then shake off any excess and roll the pieces in the seasoned semolina.

3.    Heat approx. 5 cm oil over high heat in a large, deep frying pan, wok or saucepan.

4.    Cook eggplant in batches for a minute or so on each side until browned all over and flesh is soft.

5.    Drain on a paper-lined plate. 

6.    To serve, drizzle over honey and sprinkle with thyme sprigs and Aleppo pepper.  

Wine Match

Pinot Noir, Gamay or Nero D'Avola