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    Home » Recipes » Side Dishes

    Published: Apr 18, 2023 by Paula Montenegro · Income from ads and affiliates

    Honey Eggplant

    Jump to Recipe
    Rounds of cooked and raw honey eggplant, long pin with text

    Sweet eggplant rounds are cooked with honey and a mix of spices for a very unique, easy, and delicious side dish that comes together in 15 minutes. It can be eaten warm or at room temperature.

    Eggplant rounds with caramelized coating and chopped herbs on a white plate on a wooden table.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.

    I deeply love eggplants and consider them one of my favorite foods.

    I normally consume them in this easy eggplant hummus, which keeps well and can easily be a whole meal for me.

    As a side dish, it's harder to prepare eggplant in ways that are flavorful yet simple.

    Though I love them baked with olive oil, sea salt and pepper, I always look for new unique dishes.

    So, this new recipe idea comes along, sweet and flavorful from the spices. It was irresistible, and I had to share it with you.

    It's so easy to prepare, delicious, and a nice change to accompany roasted chicken and meat.

    Table of Contents Open
    How to serve honey eggplant
    How to choose eggplants
    How to cook honey eggplants
    Related recipes you might like:
    Honey Eggplant

    How to serve honey eggplant

    • As a side dish: is a great accompaniment to grilled or roasted meats, rice or quinoa.
    • Over salad: serve it over a bed of mixed greens for a light meal, and sprinkle with toasted nuts and seeds for added crunch.
    • In a wrap or sandwich: with hummus and sliced veggies for a delicious, portable lunch. Add soft goat cheese or brie slices.
    • As part of a platter with other grilled or roasted veggies like zucchini, red pepper, and onion, with soft cheeses, yogurt dip, nuts, crackers, and bread.
    Partial view of white plate with eggplant rounds and herbs, wooden surface

    How to choose eggplants

    This goes for all types of eggplant. I love the most classic ones, dark purple eggplants.

    There are several factors to help you choose the best ones that are fresh, ripe, and flavorful.

    1. Look for smooth, shiny skin: this indicates that they are fresh and haven't been sitting around for too long. Avoid eggplants with dull or wrinkled skin; it can be a sign that they are overripe or have been stored improperly.
    2. Check the weight: eggplants that feel heavy for their size, indicate that they are dense and have a good amount of flesh inside.
    3. Press the skin: use your thumb to press gently against the skin of the eggplant. If the flesh bounces back, it is fresh and ripe. The eggplant may be overripe or spoiled if the flesh feels mushy or leaves an indentation.
    4. Check the stem: green, flexible stems indicate that they are fresh. Avoid eggplants with brown or dried-out stems, as this can be a sign that they are old.
    5. Size: choose medium to large ones, as smaller eggplants tend to have more seeds and less flesh.

    Keep them refrigerated and eat them within 2-3 days of purchasing. 

    Bunch of dark whole Italian eggplants on grey surface

    How to cook honey eggplants 

    This is a super simple and fast way to cook eggplant as a side dish.

    Brushing honey mixture over eggplant rounds in a black skillet.

    A mixture of honey, spices, olive oil, and garlic is the marinade and will be brushed on the eggplant a few times during cooking. Keep the skillet over medium heat so the vegetables have time to cook. You want them in one piece but soft inside. 

    Cooking slices of eggplant with honey on a black skillet.

    The honey mixture will thicken around the eggplant. Make sure you don't burn the rounds as honey can caramelize quickly.

    Close up of rounds of caramelized eggplant with parsley on a white plate.

    Related recipes you might like:

    • White bowl with eggplant hummus on wooden board. Parsley and olive oil garnish.
      Eggplant Hummus
    • Top view of white bowl with yellow cauliflower pieces and tomatoes on a wooden table.
      Spicy Roasted Cauliflower
    • Fresh Peach Chutney
    • White and gold plate with stone fruit, cream and honey
      Honey Grilled Stone Fruit

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    A white plate with honey eggplant slices garnished with chopped herbs on a wooden table.

    Honey Eggplant

    ★★★

    3 from 1 reviews

    Print Recipe
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    Sweet eggplant rounds are cooked with honey and a mix of spices for a very unique, easy, and delicious side dish that comes together in 15 minutes. It can be eaten warm or at room temperature.

    • Total Time: 20 minutes
    • Yield: 4 servings

    Ingredients

    Units
    • 1 ½ pounds eggplant
    • ⅓ cup olive oil
    • 1 clove garlic (crushed)
    • ¼ cup honey (I use clover honey)
    • 1 teaspoon smoked paprika
    • 1 teaspoon coriander seeds
    • Pinch of cayenne pepper
    • 1 teaspoon cumin seeds
    • 3 tablespoons fresh parsley (chopped)
    • Salt and freshly ground pepper
    • 2 tablespoons red wine vinegar
    • 1 cup natural yogurt (seasoned with salt and pepper, optional)

    Instructions

    1. Slice eggplants in medium-thick rounds.
    2. Crush or grind coriander and cumin seeds. I do it with a mortar and pestle.
    3. Mix oil, garlic, honey, coriander and cumin, paprika and cayenne pepper in a small saucepan.
    4. Cook for 2 minutes over medium heat. Reserve.
    5. Put eggplant slices in a tray; brush both sides with honey spice mixture. Season with salt and pepper.
    6. Heat grill or skillet and cook eggplant rounds until golden, about 2 minutes per side. When you turn them, brush them with any remaining honey mixture and continue cooking.
    7. Transfer to a serving platter and add the vinegar evenly over rounds.
    8. Sprinkle with chopped parsley and serve at room temperature with natural yogurt on the side. See Notes below for more serving ideas.

    Notes

    • Serving ideas:
      As a side dish: is a great accompaniment to grilled or roasted meats, rice or quinoa.
      Over salad: serve it over a bed of mixed greens for a light meal, and sprinkle with toasted nuts and seeds for added crunch.
      In a wrap or sandwich: with hummus and sliced veggies for a delicious, portable lunch. Add soft goat cheese or brie slices. 
      As part of a platter with other grilled or roasted veggies like zucchini, red pepper, and onion, with soft cheeses, yogurt dip, nuts, crackers, and bread.

     

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Side Dishes
    • Method: Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: ¼
    • Calories: 331
    • Sugar: 22.1 g
    • Sodium: 614.3 mg
    • Fat: 22.9 g
    • Carbohydrates: 27.6 g
    • Fiber: 6 g
    • Protein: 8.6 g
    • Cholesterol: 9.3 mg

    Keywords: honey eggplant

    Did you make this recipe?

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

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    1. Markdroppedit says

      September 23, 2021 at 3:12 pm

      aubergines soak up oil like sponges - i think the recipe needs more liquid in it. Will try again

      ★★★

      Reply
      • Paula Montenegro says

        September 23, 2021 at 3:21 pm

        Hi Mark, yes, eggplants soak up oil. This is a recipe that doesn't have a sauce, it's just the eggplant rounds cooked in the honey and oil. You can add a splash of water at the end if you want, which will create a runny caramel sauce.

        Reply
    2. Tait says

      September 08, 2013 at 3:18 pm

      I am going to assume the parsley is optional as it is not listed in the directions, only in the images (as apparently garnish), and in the ingredient list. I have three eggplants staring at me when I open the fridge and it is time for them to get eaten! Thanks for the recipe.

      Reply
    3. Cocoa and Lavender says

      June 16, 2012 at 6:02 pm

      The flavor combinations of this sound amazing! I wonder if they could easily be roasted, too... Just saw a link to your cocoa sablés... My next stop!

      Reply
      • wp_vknotes_admin says

        June 21, 2012 at 12:50 am

        Oh yes, roasting should work!

        Reply
    4. Andrea_TheKitchenLioness says

      June 16, 2012 at 11:57 am

      Grilled eggplants are the best - but I have never tried the spices listed in your recipe or honey with them. The recipe sounds intriguing and looks delicious!

      Reply
    5. mireia badia says

      June 15, 2012 at 8:48 am

      As always this looks fantastic, i have no idea where you find the time to experiment so mucn, you're amazing!!!

      Reply

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