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

Honey Eggplant

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


  • 1 1/2 pounds eggplant
  • 1/3 cup olive oil
  • 1 clove garlic (crushed)
  • 1/4 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)


  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.


  • 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


  • Serving Size: 1/4
  • 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