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Moroccan Broiled Eggplant in a Spicy Honey Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Adapted from Modern Moroccan: Ancient Traditions, Contemporary Cooking

Ingredients

  • 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

Instructions

  1. Preheat your oven to broil.
  2. Lightly grease a 9-inch by 9-inch baking dish and place the eggplant in a single layer.
  3. Broil several minutes, until lightly browned and flip the eggplants to brown on the other side.
  4. Remove from oven.
  5. Heat the oil in a large frying pan over medium heat and add the garlic.
  6. Fry for about a minute and then add the ginger, cumin, harissa, honey and lemon juice.
  7. Arrange the eggplant in a single layer and cook about five minutes.
  8. Flip the eggplant and cook until the sauce is thick and syrupy and has mostly been absorbed by the eggplant.