Recipe of the week: Fried eggplant with honey, sesame and rosemary

It is easy to discover in the grocery stores and supermarkets, summer is the time when eggplant reigns. This crop, belonging to the group of the red pepper and the tomato, supports better the summer or mediterranean climate because it needs the heat to develop its fruits.

Ideal for its high content of polyphenols that help reduce cholesterol and inhibit free radicals, it is also chosen for its antidiabetic, cardio and hepato protective properties. High in potassium and low in calories, including aubergines in the daily diet is a success at summertime.

Ingredients:

• 2 aubergines 
• Flour 
• Honey 
• Rosemary 
• Sesame 

Preparation:

1. Cut the aubergines lengthwise in sticks and place 20 minutes in ice water and salt. 
2. Dry well and pass lightly with flour, with finely chopped rosemary, shaking off the excess.
3. Fry in plentiful oil and impaste covering with honey and roasted sesame.