Moroccan Broiled Eggplant in a Spicy Honey Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 eggplants , cut in half lengthwise and cut into several pieces on
- the diagonal
- 3 Tablespoons olive oil
- 3 cloves garlic , minced
- 2 Tablespoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspon harissa or hot pepper minced or dried flakes
- 1/4 cup honey
- 3 Tablespoons lemon juice
- salt and pepper to taste
Preheat your oven to broil.
Lightly grease a 9-inch by 9-inch baking dish and place the eggplant in a single layer.
Broil several minutes, until lightly browned and flip the eggplants to brown on the other side.
Remove from oven.
Heat the oil in a large frying pan over medium heat and add the garlic.
Fry for about a minute and then add the ginger, cumin, harissa, honey and lemon juice.
Arrange the eggplant in a single layer and cook about five minutes.
Flip the eggplant and cook until the sauce is thick and syrupy and has mostly been absorbed by the eggplant.