Kaninchen mit Honig und frittierten Auberginen - Pure Pepper

Rabbit with honey and fried eggplant

Ingredients for 6 people

1 rabbit of about 2kg
chicken broth
Honey
thyme
carrots
Salt
black pepper (my recommendation: Kampot Noir )
some peppercorns Siltimur
3 eggplants
100 g flour
2 eggs
2 tablespoons olive oil
Salt
white pepper (my recommendation: Kampot Blanc )

preparation

First, the batter for the eggplants. To do this, mix 100 g flour, 2 tablespoons olive oil, salt, white pepper and 2 egg yolks in a bowl. Stir in a little water until the batter has the consistency of liquid honey. Leave to rest.

Cut the eggplants into slices about 0.5 cm thick, sprinkle with coarse salt and set aside for an hour.

Brush the rabbit pieces with honey. Sprinkle with thyme and season with salt and black pepper. Preheat the oven to 50 °C. Heat butter and oil in a roasting pan over a high heat and brown the bones and the seasoned pieces of meat. Reduce the heat immediately so that the rabbit meat does not dry out. Cover and let it simmer until the meat is cooked but not yet soft. About 15 minutes per side. Remove the pieces of meat. Keep warm in a large, covered pot in the oven.

Deglaze the pan juices with the chicken stock. Reduce and then pass through a sieve. Then grind the Siltimur and add to the sauce. Keep the sauce warm.

Heat the frying oil to 180°C. In the meantime, beat the two egg whites until stiff and fold them into the batter. When the oil is hot, dip the drained aubergines one after the other, first in the batter and then in the frying bath. Do not fry more than 10 slices at a time. As soon as they are browned on both sides, drain the aubergine slices on a thick layer of kitchen paper and sprinkle with salt.

Serve the rabbit with the eggplants.