HONEY GLAZED MOROCCAN EGGPLANT

INGREDIENTS

• 2 large globe eggplants, thickly sliced

• kosher salt

• 1/4 cup olive oil

• 5 tablespoons honey

• 1 large lemon, juiced

• 2 cloves garlic, minced

• 2 tablespoons ginger, minced

• 2 teaspoons cumin

• 1-2 teaspoons harissa

• 1/2 cup chopped fresh cilantro or parsley

INSTRUCTIONS

1. Spread the slices of eggplant on a towel and sprinkle both sides generously with salt.  Allow the eggplant to sweat for 30 minutes, then wipe off the salt with a damp towel and dry the surface with a dry 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 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.

4. Place the eggplant in the pan, overlapping as needed, and cook over medium heat for 10 minutes, turning halfway through to ensure all pieces are coated with sauce.  Continue to heat until the sauce has turned into a thick glaze and the eggplant is soft.

5. Garnish with cilantro and serve warm or at room temperature.