Crispy Aubergine Sticks with Honey and Rosemary.

Elaboration:

1. Prepare the auberginesWash and cut the aubergines into thick sticks about 2 cm thick, ensuring that they retain their inner juiciness. Place them in a bowl with water and a teaspoon of salt for 20 minutes to remove the bitterness. Then drain and dry well with kitchen paper.
2. Preparing the batterIn a bowl, mix the flour with the milk and the egg until you obtain a homogeneous mixture. In another bowl, place the coarse breadcrumbs or panko together with the chopped rosemary.
3. Coating the sticksDredge each aubergine stick first in the flour and egg mixture and then in the breadcrumbs, pressing lightly so that it sticks well and forms a crispy crust.
4. FryingHeat plenty of olive oil in a frying pan over medium-high heat. Fry the batons in batches until golden brown and crispy (approximately 3-4 minutes on each side). Drain on paper towels.
5. ServePlace the sticks on a plate, drizzle with cane honey to taste and sprinkle with salt flakes to enhance the contrast of flavours. Garnish with fresh rosemary leaves.

Additional advice:

• For extra crunchiness, use coarse breadcrumbs or panko in larger quantities.
• If you prefer a lighter version, bake the batons at 200 °C for 20 minutes, turning them halfway through the baking time.
• Add a dash of freshly ground black pepper for a more intense flavour contrast.

Suggested presentation:

• Serve with a yoghurt and garlic sauce for a refreshing contrast.
• Serve on a wooden board with a bowl of honey on the side for each diner to add to taste.
• The sticks are stacked on a white plate to highlight their golden colour and the shine of the honey.