Eggplant Stewed In Honey And Spices
Ingredients
- 2 large globe eggplants/aubergines, stemmed and thickly sliced
- 2 x baby eggplants, halved
- salt
- 1/3 cup olive oil
- 5 tbsp clear honey
- juice of 1 large lemon
- 1 tbsp finely minced garlic
- 1 tbsp finely minced fresh ginger
- 1 tsp ground cumin
- 1 tsp harissa or 1/2 teaspoon cayenne pepper, or to taste
- handful chopped fresh coriander/cilantro, for garnish
Instructions
Eggplant Stewed In Honey And Spices serves 4 original recipe by The Traveler's Lunchbox.
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