Eggplant in Lemon-Honey Sauce with Garlic

A gorgeous eggplant appetizer in lemon-honey sauce with garlic. Very simple and delicious! Join us!

Ingredients

Eggplant – about 600 g
Honey – 1-2 teaspoon.
Lemon juice – 3 teaspoon
Garlic – 1 clove
Salt to taste
Ground black pepper – to taste
Sunflower oil (for frying) – 10 g
Dill greens (for decoration) – to taste

Directions

In my eggplants, I peel and cut each lengthwise into 8 parts.
I put the eggplants in a colander, salt, stir and leave for 20 minutes so that the eggplants let the juice out and all the bitterness is gone from them.
In the end, the eggplant can be squeezed lightly.
I fry the eggplants in vegetable oil from all sides, until tender.
I spread the eggplants on paper towels to absorb the excess fat.
Pepper slightly.
I cook the sauce and heat the honey slightly in the microwave. I add lemon juice to honey, salt. I stir it. I squeeze the garlic into the sauce.
I transfer the eggplants to the dish on which I will serve, pour the sauce on top, sprinkle with finely chopped dill.
Don’t worry, the bottom layers will soak well with the sauce too.
And it is advisable to leave for 10-15 minutes so that all the tastes are well combined with each other.

Enjoy your meal!

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