Spiced Honey Eggplant Side Dish
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 eggplants
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ⅓ cup olive oil
- 1 clove garlic crushed
- ¼ cup honey I use clover honey
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- salt and freshly ground pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons fresh parsley chopped
- 1 cup natural or Greek yogurt seasoned with salt and pepper optional to serve
Instructions
- Slice 1 ½ pounds eggplants into medium-thick rounds.
- Crush or grind 1 teaspoon coriander seeds and 1 teaspoon cumin seeds. I do it with a mortar and pestle.
- In a small saucepan, mix ⅓ cup olive oil, 1 clove garlic, ¼ cup honey, ground coriander and cumin, 1 teaspoon smoked paprika and a pinch of cayenne pepper. Cook for 2 minutes over medium heat, stirring frequently. Reserve.
- Put eggplant slices in a tray; brush both sides with honey spice mixture. Season with salt and freshly ground pepper to taste.
- 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 2 tablespoons red wine vinegar evenly over rounds.
- Sprinkle with 3 tablespoons fresh parsley and serve at room temperature with 1 cup natural or Greek yogurt seasoned with salt and pepper 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.
