Set up a fry station: Pour the cornstarch into a pie plate. Set up
another plate with paper towels to drain the eggplant on when it
comes out of the oil. Finally, fill a wide, deep pot at least one
quarter of the way but no more than halfway with canola oil. Heat
the oil to 350°F.
Meanwhile, make the glaze. In a small pot, heat the honey over
medium-low heat with the thyme leaves, if you’re using them,
until just simmering, 1 to 2 minutes. Add enough vinegar to thin it
out and taste to adjust for balance. The glaze should be sticky but
somewhat loose. Set aside at room temperature.
Drain the eggplant from the brine and pat it very dry with
paper towels. Dredge the eggplant in the cornstarch, shaking off
any excess, and carefully lower into the hot oil. (Don’t crowd the
pan; you may need to do this in batches.) Fry the eggplant for 3 to
4 minutes, until it’s crisp on the outside and thoroughly cooked on
the inside. (If you’re not sure, take a piece out and cut into it: the
eggplant should be soft all the way through, with no hard spots.)
Drain the fried eggplant on paper towels and then place on a
serving plate. Drizzle with the glaze and a small sprinkling of fleur
de sel*, if desired. Serve piping hot.
* Taste the eggplant first; you may not need the extra salt at the
end.