Eggplant with Garlic and Honey

  • Japanese eggplants in our garlic
    Japanese eggplants in our garlic
  • Eggplant with garlic and honey
    Eggplant with garlic and honey

This recipe showcases all that is abundant in my garden at the moment – honey, garlic, chilli, onion and eggplants.  This is such a simple recipe and the eggplant is easily interchangeable with other vegetables such as zucchini.  I serve mine with wild rice and quinoa but you can serve it with any grain you like.  This recipe should serve two people but I usually eat it all and don’t share with anyone else.

  • 2 Japanese eggplants sliced lengthways into quarters
  • 2 tbl honey
  • Ground black pepper to taste
  • 1 red chilli sliced for garnish, optionals
  1. Heat olive oil in a pan on a medium heat.  Place eggplant in the oil and fry until golden in colour.  Remove and drain on kitchen paper.
  2. Add garlic to the pan and lightly fry until golden but not burnt.  Add honey and soy sauce and allow the ingredients to bubble and caramelise.
  3. Turn off the heat and return the eggplant to the pan to be coated in the sauce.
  4. Serve on rice or your favourite grain with a garnish of spring onion and chilli.

 

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