Want to know how to fry aubergine? Try our recipe below to achieve crispy, perfectly fried aubergines, then check out more aubergine recipes such as our aubergine curry, sweet-sour griddled aubergines, aubergine kebabs and aubergine lasagne.


  • 2 aubergines
  • 300-350ml milk
  • 3 tbsp flour
  • 2 tbsp polenta
  • a small bunch thyme, leaves picked
  • 4 tbsp flower or truffle honey
  • olive oil
  • 2 tbsp salt flakes
  • 1 lime, 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.


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