Aubergines have kept me company since I can remember. Fried, roasted, grilled, steamed - you get the picture. I occasionally get bored with it so to jazz up our friendship, I decided to introduce it to truffle honey (the need to justify last week's purchase is pretty evident here, tee hee). Just remember that if you're feeding a child less than 2 years of age, it may be wise to omit honey. Don't worry, it'll be tasty enough for your tot!
Slice your eggplants lengthwise and season with iodized salt. Let sit for an hour, rinse, and pat dry. Dredge in seasoned flour. Then, dip into a bowl of batter made up of combined ground cumin, flour, kosher salt, and water. Fry in a hot skillet with vegetable oil. Remove and allow to dry off in a tray lined with a paper towel. Drizzle with truffle honey and fresh rosemary right before service.
If you don't have truffle honey, any flavored honey will do.