Moroccan Honey Glazed Eggplant

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 cloves Garlic
  • 2 tbsp Ginger
  • 2 Globe eggplants, large
  • 1 Lemon, large

• Condiments

  • 1 tsp Harissa
  • 5 tbsp Honey

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on bunsenburnerbakery.com

Description

Ingredients

• 2 large globe eggplants, thickly sliced
• salt
• 1/4 cup olive oil
• 5 tablespoons honey
• 1 large lemon, juiced
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 teaspoons cumin
• 1 teaspoon harissa (substitute with a pinch of chili flakes or a slash of hot sauce if you can’t find harissa)
• 1/2 cup chopped fresh cilantro (or parsley, if you’re not a cilantro fan)

Directions

• Spread the slices of eggplant on a towel and sprinkle both sides generously with salt.  Allow the eggplant to sweat for 15 minutes, then wipe the pieces dry with a paper towel. Preheat a large, heavy skillet over medium-high heat.  Brush both sides of each slice of eggplant with olive oil and cook, without overlapping the slices, until well browned on both sides.  Remove the slices to a plate and set aside; repeat with remaining slices. Combine the honey and lemon juice with 1/2 cup hot water in a small bowl, stirring until the honey is completely dissolved.  Add the garlic and ginger to the now-empty skillet and stir for 30 seconds, or until fragrant, followed by the spices.  Stir in the honey-lemon mixture and bring to a boil. Place the eggplant in the pan, overlapping as needed, and cook over medium heat for 10 minutes, turning halfway through to ensure all pieces are coated with sauce.  Continue to heat until the sauce has turned into a thick glaze and the eggplant is soft. Garnish with cilantro and serve warm or at room temperature.