Eggplant (Aubergine) (Sweet & Sour) (((Yummy)))
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 Japanese eggplants (long & thin lavender color)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (chopped fine)
- 1⁄2 teaspoon cumin
- 1 teaspoon sugar
- 1⁄4 cup lemon juice
- 1 cup honey (heated)
directions
- Use Japanese (long& thin lavender color) Eggplants.
- Slice them about 1/2” thick diagonal& arrange them in rows covering the entire bottom of a baking or cookie sheet.
- Brush Extra-Virgin Olive Oil on top of each slice& broil until golden.
- Turn the slices over& repeat the same brushing& broiling until golden.
- Set aside& make another batch or a few batches the same way.
- In a small pot& on a low flame, heat the honey until liquified.
- In a bowl mix extra-virgin olive oil, salt, pepper, chopped cilantro, lemon juice, heated honey, cumin& sugar.
- In a baking dish that’s about 2” deep, arrange the slices as before, only this time slightly overlapping each slice covering the entire dish.
- Brush the sauce mixture onto each slice.
- Add another layer of eggplant slices& brush the sauce mixture over each slice as before.
- You can make as many layers as you wish.
- Place into preheated 350 degree oven for about 20 minutes.
- Remove from oven& slice into whatever size squares desired& serve.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.