EGGPLANTS IN A SPICY HONEY SAUCE
The sauce is a splendid example of the hot, spicy, and sweet combinations which are a thrilling feature of North African cooking. Serve it cold with bread.
Yield serves 4
Number Of Ingredients 10
Steps:
- Cut the eggplants into rounds about 1/3 inch thick. Do not peel them. Dip them in olive oil, turning them over, and cook on a griddle or under the broiler, turning them over once, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce.
- In a wide saucepan or skillet, fry the garlic in 2 tablespoons of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, and cayenne or ground chili pepper, honey, lemon juice, and water. Put in the eggplant slices and cook over 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 water if necessary.
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- 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.
- 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.
- 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.
- 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.
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