Fried Eggplant with Honey, Mint, and Sesame Seeds

Makes 8 servings.

1 lb. eggplant, peeled, cut cosswise into 1/8 inch thick rounds (about 32)
4 cups water
2-1/4 tsp salt
2/3 cup all purpose flour
1 tsp baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil (for frying)
1/4 cup honey
3 tbsp sesame seeds, toasted
2 tbsp chopped fresh mint leaves

Place eggplant in large bowl.  Add 4 cups water and 2 tsp salt.  Let soak 30 minutes.  Drain well; pat eggplant dry with paper towels.

Mix flour, baking powder, and remaining 1/4 tsp salt in medium bowl.  Whisk in milk and eggs.

Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat.  Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side.  Transfer to paper towels to drain.

Warm honey in small soucepan over medium heat.  Place eggplant rounds on platter.  Drizzle with honey.  Sprinkle with sesame seeds and mint; serve warm or at room temperature.