Eggplant with Honey
by Editorial Staff
Spicy fried eggplant with sweet and sour sauce, honey, lemon and hot pepper. This eggplant appetizer will appeal to all lovers of these delicious vegetables!
Cook: 1 hour
Ingredients
- Eggplant – 3 pcs.
- Honey – 2 tbsp
- Lemon (juice and zest) – 0.5 pcs.
- Fresh chili peppers – 0.3 pcs.
- Garlic – 3 cloves
- Coriander – 1 tbsp
- Vegetable oil – 3 tbsp
- Salt – 0.5 teaspoon
Directions
- Cut the eggplants into slices, make criss-cross notches and salt. Let’s leave it for a while.
- Then fry the eggplants until soft.
- Cut the zest from the lemon. Cut the garlic into slices.
- Pour oil into a bowl, put zest and garlic in it. We put it on the stove and heat it up for a few minutes, avoiding burning.
- Squeeze juice from the lemon.
- Mash the coriander with a pestle into crumbs. If you wish, you can take ready-made chopped, but it turns out more aromatic.
- Cut the chili into rings. To avoid being too hot, remove the seeds and remove the partitions.
- Remove the zest and garlic from the bowl, we no longer need them. Pour in lemon juice, add honey, chili and coriander.
- Bring to a boil and simmer over low heat for 1-2 minutes.
- Sprinkle each fried eggplant plate generously with honey-lemon marinade sauce.
- We do this until the eggplant runs out. We stack them on top of each other.
- Eggplants with honey are ready. Garnish with herbs when serving.
Bon Appetit!
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