This dish is a great example of the magical blend of heat, savory and spices. The harissa creates the heat and the garlic, ginger and cumin — the savory, and the honey balances it all with a touch of sweetness. Don’t worry: This dish does not taste sweet. The honey brings all the flavors together.
Once again, I use my all clad grill pan (available at my Amazon Affiliate Store) for perfectly grilled eggplant. The eggplant can be grilled the day before and stored in air-tight container.
The sauce must be made just before your serve it. And please don’t walk away from the sauce once on the stove. It can burn quickly due honey content. Believe me, I know from first hand experience.
While this is typically Moroccan, it would be a great side dish to a lamb or pork roast, or simple roast chicken.
GRILLED EGGPLANT IN HONEY AND SPICES
EVENT: Moroccan Feast
SERVES: 10-12 People
8-10 Japanese eggplants
3-5 cloves of garlic, crushed
3” piece fresh ginger, grated
1-3 teaspoons harissa *
2 teaspoons cumin
5 tablespoons honey
Juice of 1 medium lemon
Salt to taste
* A NOTE: Harissa is hot and spicy. Start with a smaller amount and taste. You can always add more.
Grill pan (available at my Amazon Affiliate Store)
1. Thickly slice all eggplants.
2. Grill each slice using a grill pan or if you don’t have one, use a broiler. I grill mine dry but it’s okay to add small amount of olive oil.
3. In a large sauté pan, fry the garlic in a small amount of olive oil, for just a few seconds.
4. Immediately stir in the grated ginger, cumin, harissa, honey and lemon juice. Add enough water to cover the pan and to thin the mixture. Watch this pan: Sugar content of honey make it easy to burn!
5. Add eggplant slices and cook gently for about 10 minutes. Add more water if necessary.
6. When eggplant slices have absorbed sauce, taste (approximately 10 minutes). Correct seasoning with extra lemon juice or pinch of salt.
7. Serve at room temperature.