Andalusian Fried Eggplant with Honey (Berenjenas con Miel)

Wash the eggplants and slice them lengthwise or crosswise into 4 mm rounds. Use a mandoline if you have one; if cutting by hand, keep the slices an even thickness. Thick slices may burn on the outside before the inside cooks. Place the slices in a wide container, pour the milk and salt over them, and weigh them down with a plate so they are fully submerged.

Coat the slices one at a time in the flour mixture, covering both sides, then shake off the excess. A thick flour coating will fall off in the oil and burn at the bottom of the pot. Arrange the coated slices in a single layer; do not stack them.

Heat the oil to 180°C / 355°F; a pinch of flour should sizzle immediately but not violently when dropped in. Fry four or five slices at a time for 1.5–2 minutes per side, until golden and crisp. Transfer them to a wire rack; piled on paper towels, they will soften in their own steam.

Arrange the slices on a plate while hot and drizzle the molasses over them in a thin stream. Do not pool it on the plate; the liquid underneath will soften the crisp eggplant. Sprinkle with fresh thyme and a pinch of coarse sea salt, then serve immediately.