Crispy aubergine bites with honey and lime

A nourishing treat

This travel-inspired recipe will take your tastebuds on a culinary adventure.


  • 1 aubergine (eggplant)
  • 500 ml milk of your choice
  • 125 g polenta
  • 2 tsp course sea salt
  • Drizzle cold-pressed olive oil

To serve:

  •  2 limes, finely zested
  • 2 tbsp clear honey
  • Pinch sea salt

Cut the aubergine into small wedges, around 7.5 cm long. Place them in a large bowl and cover with the milk. Leave to soak for about an hour to draw out the bitterness.

Set the oven to 220°C and line a baking sheet with baking parchment.

Mix polenta and sea salt in a shallow bowl. Remove the aubergine from the milk and coat the wedges in polenta. Turn a couple of times to make sure they are evenly coated, then place them on the prepared baking sheet. Drizzle lightly with olive oil and bake for about 12 minutes or until lightly golden and crispy and soft on the inside.

Serve topped with some extra sea salt, lime zest and honey drizzled on top. 

Recipe and images from Green Kitchen Travels by David Frenkiel and Luise Vindahl.

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