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.
- 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.
- In the same skillet, sauté garlic and ginger, until fragrant.
- Pour the lime and honey mixture, followed by cumin powder and chili. Bring to boil while stirring it occasionally.
- Add the eggplant slices and cook until it’s coated with thick honey glazed sauce. (around 10minutes)
- Cilantro or Parsley for garnish.