Moroccan Recipe Inspired with Honey Glazed Eggplant

Serves 2-3 Prep 15m Cook 10m Ready in 25m

Something sweet and spicy – a new kind of party in your mouth! Enjoy how this Moroccan eggplant recipe inspired would simply melt on your tongue. You may serve it as a side or a viand (perfectly paired with couscous or quinoa).

The smell of cumin was definitely aromatic but I just couldn’t imagine it with honey. It was my first time to cook a Morrocan recipe and surprisingly, my friends and I loved it! I’ll surely add this to my meal plan.

Btw, it’s vegetarian and gluten free!


  • 2 eggplants
  • 4 cloves of garlic, minced
  • 2 tablespoons of ginger, minced
  • 5 tablespoons of honey
  • 1 teaspoon of organic lime juice (or 1 lemon, juiced)
  • 1 teaspoon of cumin
  • 1 teaspoon of harissa (or substitute any chili. I used Germano’s)
  • cilantro or parsley


  • Submerge eggplant in water with salt for 15 minutes. Cover the lid of the container to help it sink. After 15mins, wipe and dry the eggplant with a clean towel.
  • Stir honey with 1/2 cup warm water until it’s completely dissolved. Mix the lime juice after.

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  1. In a medium pan over medium high heat, fry the eggplant with a little bit of olive oil until it’s brown-ish. Once done, set aside.
  2. In the same skillet, sauté garlic and ginger, until fragrant.
  3. Pour the lime and honey mixture, followed by cumin powder and chili. Bring to boil while stirring it occasionally.
  4. Add the eggplant slices and cook until it’s coated with thick honey glazed sauce. (around 10minutes)
  5. Cilantro or Parsley for garnish.

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Eatwell bonbon!