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Recipe by Marlena Spieler

Grilled Aubergines in Honey and Spices

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Grilled Aubergines in Honey and Spices
Grilled Aubergines in Honey and Spices
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

Fire-grilled aubergine, dressed with garlic, ginger, cumin, honey and lemon gets an additional kick from harissa, North African hot pepper paste. Long Japanese or small round Italian aubergines are excellent varieties to choose for this dish, as are the more usual large, oblong aubergines.

Ingredients

Grilled Aubergines in Honey and Spices

  • 2 aubergines (eggplants), peeled and thickly sliced

  • Gefen Olive Oil, for frying

  • 5  cloves garlic, crushed or 5 cubes Gefen Frozen Garlic

  • 5 centimeter/2 inch piece of fresh root ginger, peeled and grated

  • 5 milliliters/1 teaspoon ground cumin

  • 5 milliliters/1 teaspoon harissa

  • 75 milliliters/5 tablespoons clear honey

  • juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)

  • salt

  • fresh bread, for serving

Directions

Prepare the Grilled Aubergines in Honey and Spices

1.

Preheat the grill (broiler) or a ridged griddle pan. Dip each aubergine slice in olive oil and cook in a pan under the grill or in a griddle pan. Turn the slices so that they are lightly browned on both sides.

2.

In a wide frying pan, fry the garlic in a little olive oil for a few seconds, then stir in the ginger, cumin, harissa, honey and lemon juice.

3.

Add enough water to cover the base of the pan and to thin the mixture, then lay the aubergine slices in the pan. Cook the aubergines gently for about 10 minutes, or until they have absorbed all the sauce.

4.

Add a little extra water. If necessary, season to taste with salt, and serve at room temperature, with chunks of fresh bread to mop up the juices.

Tips:

If you want to make a feauture out of this sumptuous dish, serve it with other grilled (broiled) vegetables and fruit, such as (bell) peppers, chillies, tomatoes, oranges, pineapple and perhaps with mangoes.

Variation:

If you prefer, substitute the aubergines in this recipe for three large courgettes (zucchini). Thickly slice the courgettes, and griddle in a little olive oil. Then cook with the garlic, honey and spices exactly as you would the aubergine slices.

Credits

Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.

Recipe tags

aubergines eggplants grilled aubergines harissa honey Marlena Spieler spices vegetables
Grilled Aubergines in Honey and Spices

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