Honey Eggplant
Sweet eggplant rounds are cooked with honey and a mix of spices for a very unique and easy side dish that comes together in 15 minutes. They can be eaten warm or at room temperature.
Servings 4 servings
Ingredients
- 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 or Greek yogurt seasoned with salt and pepper optional to serve
Instructions
- 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 them 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 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.
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.
