Crispy Honey Aubergines

📝 Ingredients

• 2 aubergines (about 300 g each)
• 1 tbsp fine salt (to draw out moisture)
• 200 ml semi-skimmed milk (for soaking)
• 50 g plain flour
• 1 tsp sweet paprika + ½ tsp dried thyme
• 3 tbsp olive oil (1 for the trays, 2 for brushing)
• 3 tbsp honey (about 60 g) + 1 tbsp hot water
• Fleur de sel, black pepper

🍴 Utensils

• Knife + chopping board
• Colander + mixing bowl
• 2 baking trays + baking paper
• Pastry brush
• Spatula
• Small saucepan

📖 Steps

1. Wash the aubergines, trim the ends, then cut them into sticks 1 cm thick and 7 to 8 cm long, like chips. Keep them a regular size so they cook evenly: pieces that are too thin burn before the others are done.
2. Put the sticks in a colander set over a mixing bowl, sprinkle with the fine salt and toss with your hands. Leave to drain for 30 minutes: the aubergine releases a brown, bitter liquid and will then absorb much less oil.
3. Preheat the oven to 220 °C, on the fan setting if possible so you can bake the 2 trays together. Quickly rinse the sticks under cold water to remove the excess salt, squeeze them gently, then pat dry with kitchen paper: the drier they are, the crispier they'll be.
4. Rinse the bowl, put the sticks back in and pour the cold milk over them. Leave to soak for 10 minutes, turning them once: the milk softens the flesh and helps the flour cling in a thin, even layer.
5. Mix the flour, paprika and thyme in a shallow bowl. Drain the sticks without squeezing them, then roll them a few at a time in the flour and tap off the excess: you want a thin coating, not a thick crust.
6. Line the 2 trays with baking paper, brush them with 1 tbsp olive oil and lay the sticks on them well spaced, not touching, otherwise they steam and stay soft. Brush the tops with the remaining 2 tbsp oil.
7. Bake the 2 trays for 25 minutes, turning the sticks with a spatula and swapping the trays halfway through. They're ready when golden and crispy on all sides; add 3 to 5 minutes if some are still pale.
8. During the last few minutes of baking, warm the honey with the hot water in a small saucepan over low heat for 1 minute, stirring, until nice and runny. Don't let it boil: it would darken, turn bitter and set hard as it cools.
9. Arrange the aubergines on a platter as soon as they come out of the oven, drizzle with the warm honey, then add a pinch of fleur de sel and a grind of pepper. Serve straight away: they only stay crisp for about a quarter of an hour.