Roasted Eggplant with Ginger Honey Drizzle

(from kylerhea’s recipe box)

Use local honey if you can. You can warm the honey in the microwave or in a pan and let it steep for 1/2 hour.
You could reduce some POM down instead of the PM.
You can use vegetable, canola, or olive oil.
From Modern Spice by Monica Bhide

Source: MCC - Eggplant World Tour

Categories: Appetizers & Snacks, August2013, Eggplant

Ingredients

  • 1 eggplant
  • 1/4 cup vegetable oil
  • 1 Tbs grated fresh ginger
  • 1/4 cup warmed honey
  • 1 tsp red pepper flakes
  • 1 Tbs pomegranate molasses
  • Zest of 1 lime

Directions

  1. Slice eggplants into 3/4 inch rounds. Oil a baking sheet and arrange rounds on top. Sprinkle eggplant with salt and pepper. Bake at 425 degrees for 25-30 minutes. Turn eggplant half way through cooking time. The slices will be soft and browned.

  2. Combine the rest of the ingredients in a small bowl to make the sauce. Drizzle honey sauce over eggplant prior to serving.

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