Different from traditional recipes, these are sweet and spiced rounds of eggplants, with honey, and a kick from spices. Very unique and delicious, it comes together in 15 minutes and can be eaten warm or at room temperature!
I have a deep love for eggplants which I consider one of my favorite foods.
One way I usually prepare them is 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 besides baking them with olive oil, sea salt and pepper. So, this new recipe comes it, sweet and full of flavor from the spices. It's so easy to prepare and very delicious, and a nice change to accompany roasted chicken and meat.
I haven't had them over for a long time, not once since moving into the place where I live now. So my vision is of great food, flowers, music, a table with a display of gorgeous dishes, all very colorful and tasty, the refrigerator brimming with even more inviting things to eat… you get it right?
Well, now, as I write this, my list has been reduced to five recipes, all of which I can do with my eyes bandaged. And I'm just hoping for a tidy place. Let's hope things get sunnier these next few days.
How to choose eggplants
Always look for vegetables that are shiny, firm to the touch, don't feel too lightweight when lifted and have a deep color.
This goes for all types of eggplant. I love the most classic ones, the dark purple.
Keep them refrigerated and eat them within 2-3 days of purchasing.
Cooking the eggplants
This is a super simple and fast way to cook eggplant.
- First, you make a mixture with honey, spices, olive oil, and garlic. This will be your marinade and will be brushed on the eggplant a few times during cooking.
- Second, Keep the skillet over medium heat to the rounds get time to cook inside. You want them in one piece but soft inside.
Meanwhile, I leave you with a super recipe for spiced eggplants. Super because it's so fast and tasty, you'll probably want to make it often.
My love for eggplant is well documented in this blog, and with honey and spices, it really is my new way of cooking some vegetables. Roasting and caramelizing, those two little, but extremely flavorful words, are changing many of my culinary ideas.
Related recipes you might like:
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- 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)
- Slice eggplants in medium thick rounds.
- Crush or grind coriander and cumin seeds. I do it with a mortar and pestle.
- Mix oil, garlic, honey, coriander and cumin, paprika and cayenne pepper in a small saucepan.
- Cook for 2 minutes over medium heat. Reserve.
- Put eggplant slices in a tray; brush both sides with honey spice mixture. Season with salt and pepper.
- Heat grill or skillet and cook eggplant rounds until golden, about 2 minutes per side. When you turn them brush with any remaining honey mixture and continue cooking.
- Transfer to a serving platter and add the vinegar evenly over rounds.
- Sprinkle with chopped parsley and serve at room tº with natural yogurt on the side.
Serve it with yogurt for a refreshing alternative.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dishes
- Method: Skillet - Grilling
- Cuisine: International
- 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
Adapted from Dolli Irigoyen