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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
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.