Aubergines In A Spicy Honey Sauce Recipes

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AUBERGINES IN A SPICY HONEY SAUCE



Aubergines in a Spicy Honey Sauce image

Make and share this Aubergines in a Spicy Honey Sauce recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 large aubergines
1 tablespoon olive oil
3 garlic cloves, crushed
5 cm fresh gingerroot, grated
1 1/2 tablespoons ground cumin
1/2 teaspoon cayenne or 1/2 teaspoon chili powder, to taste
6 tablespoons liquid honey
1 lemon, juice of
150 ml water

Steps:

  • Peel the aubergines (the peel remains tough when it is grilled) and cut them into rounds about 1cm/1/3in thick. Dip them in olive oil, turning them over, and sprinkle with salt.
  • Cook on a griddle pan or under the grill, turning them over once, until they are lightly browned. They do not need to be very soft, as they will cook further in the sauce.
  • In a wide saucepan or frying pan, fry the garlic in 2 tbsp of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, cayenne or chilli powder, honey, lemon juice and water.
  • Put in the aubergine slices and cook over a low heat, either in batches so that they are in one layer, or together - rearranging them so that each slice gets some time in the sauce - for about 10 minutes or until the slices are soft and have absorbed the sauce. Add a little more water if necessary to thin sauce.

Nutrition Facts : Calories 207, Fat 4.5, SaturatedFat 0.6, Sodium 11.9, Carbohydrate 44.5, Fiber 9.8, Sugar 32.7, Protein 3.5

GRILLED AUBERGINE (EGGPLANT) IN HONEY AND SPICES



Grilled Aubergine (Eggplant) in Honey and Spices image

Make and share this Grilled Aubergine (Eggplant) in Honey and Spices recipe from Food.com.

Provided by lindseylcw

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 aubergines, peeled and thickly sliced
2 tablespoons olive oil
1 tablespoon olive oil
3 garlic cloves, crushed
2 inches fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon harissa
5 tablespoons clear honey
1 lemon, juice of
1/8 teaspoon salt

Steps:

  • Preheat a grill or griddle pan.
  • Dip each aubergine slice in olive oil and cook either on grill or in griddle pan until golden on both sides.
  • In a wide fry pan fry the garlic in a little olive oil for a few seconds then stir in the ginger cumin, harissa, honey and lemon juice.
  • Add enough water to cover the base of the pan and to thin the mixture then lay aubergine slices into this.
  • cook gently for about 10 mins or until all the sauce has been absorbed.
  • add a little extra water if necessary to give a coating sauce, season to taste with salt and serve at room temperature with chunks of fresh bread.

Nutrition Facts : Calories 232.5, Fat 10.7, SaturatedFat 1.5, Sodium 79.9, Carbohydrate 36.7, Fiber 8, Sugar 27.2, Protein 2.7

SPICED AUBERGINE BAKE



Spiced aubergine bake image

This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal

Provided by Georgina Fuggle

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 17

4 aubergines, cut into 5mm-1cm slices
3 tbsp vegetable oil
2 tbsp coconut oil
2 large onions, chopped
3 garlic cloves, crushed
1 tbsp black mustard seeds
½ tbsp fenugreek seeds
1 tbsp garam masala
¼ tsp hot chilli powder
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 x 400g cans chopped tomatoes
200ml coconut milk
sugar, to taste
2 tbsp flaked almonds
small bunch coriander, roughly chopped (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
  • Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
  • Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
  • Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

Nutrition Facts : Calories 318 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

ROAST AUBERGINES WITH YOGURT & HARISSA



Roast aubergines with yogurt & harissa image

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Provided by Diana Henry

Categories     Side dish, Starter

Time 45m

Yield Serves 4 as a side or starter

Number Of Ingredients 8

4 aubergines
2 tbsp olive oil
75g butter
1 tbsp shop-bought harissa
6 tbsp Greek yogurt
1 small garlic clove , crushed
1 tbsp chopped coriander
1 tsp sesame seeds

Steps:

  • Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
  • Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

Nutrition Facts : Calories 361 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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