Fried Eggplant With Whipped Honey Feta

Fried eggplant can be tricky to get right, and tips and tricks abound that promise both luscious, creamy flesh and crispy skin (salting, pressing, soaking in milk—just to name a few!). Here you achieve that balanced result without any unnecessary fussing. Just cut the raw vegetable into ½-inch-thick slices and introduce them to a standard breading process, finished off with a coating of panko breadcrumbs. In a pot of hot oil, the breaded eggplant fries quickly, turning brown and crunchy on the outside and becoming completely tender within.

You’ll transfer the fried eggplant slices to a wire rack—not paper towels—to prevent steam from building up and making them go limp. While serving this can’t-stop-eating-it appetizer or snack with a sidecar of marinara would certainly be a good play here, we’re partial to a cool and tangy whipped feta dipping sauce and fried basil—a superfast garnish that makes the whole thing feel extra special.

Cut 1 large globe eggplant (about 1 lb.) lengthwise into ½”-thick slabs. Cut each slab crosswise into 3–4″ pieces, then cut each piece lengthwise into ½”-thick strips to make fries.

Place 1 cup (125 g) all-purpose flour in a shallow bowl. Place 3 large eggs in another shallow bowl and beat lightly to blend. Place 3 cups panko in a third shallow bowl. Using a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Season each component with kosher salt.

Working with a few at a time, dredge eggplant fries in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko, pressing gently to adhere. Transfer to a baking sheet.

Pour vegetable oil into a large Dutch oven or other heavy pot fitted with thermometer to come 2″ up sides. Heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry eggplant, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt.

Add 5 basil leaves to oil (be careful, oil may spatter). Using a long-handled wooden spoon, push basil down into oil to submerge (this will help stop spattering). Fry until leaves are dark green and crisp, about 1 minute. Transfer to rack with eggplant; season with salt. Repeat with remaining 5 basil leaves and more salt.

Process 7 oz. feta, room temperature, in a food processor until as smooth as possible (it will still be quite crumbly). Add ⅓ cup heavy cream, 2 tsp. honey, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and lots of freshly ground black pepper. Process until smooth. Transfer to a small bowl.

Transfer eggplant fries to plates and top with fried basil. Serve with whipped feta alongside for dipping.