Moroccan Honey Glazed Eggplant

Moroccan Honey Glazed Eggplant

Meltingly soft Moroccan honey glazed eggplant, covered with a sweet and spicy honey and harissa sauce.  Vegetarian and gluten free!

Moroccan Honey Glazed Eggplant



  • 2 large globe eggplants, thickly sliced
  • Salt
  • 1/4 cup olive oil
  • 5 tablespoons honey
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2 teaspoons cumin
  • 1 teaspoon harissa (substitute with a pinch of chili flakes or a slash of hot sauce if you can’t find harissa)
  • 1/2 cup chopped fresh cilantro (or parsley, if you’re not a cilantro fan)


  1. Spread the slices of eggplant on a towel and sprinkle both sides generously with salt.  Allow the eggplant to sweat for 15 minutes, then wipe the pieces dry with a paper towel.
  2. Preheat a large, heavy skillet over medium-high heat.  Brush both sides of each slice of eggplant with olive oil and cook, without overlapping the slices, until well browned on both sides.  Remove the slices to a plate and set aside; repeat with remaining slices.
  3. Combine the honey and lemon juice with 1/2 cup hot water in a small bowl, stirring until the honey is completely dissolved.  Add the garlic and ginger to the now-empty skillet and stir for 30 seconds, or until fragrant, followed by the spices.  Stir in the honey-lemon mixture and bring to a boil.
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