I’m quite getting to like eggplant. It used to be my one vegetable that if I never ate again, I wouldn’t miss it. But I would happily make and eat this recipe again! I’ve made it twice now, and it was recommended to me by a friend, so that’s got to be a good sign.
I very very very rarely peel any of my vegetables, and I didn’t peel the eggplant for this one either. However, I think next time I make this, I might try peeling it just to see what the difference is like.
- 750 g eggplant (roughly 2 medium/large), peeled or not as you prefer (I didn’t peel mine)
- 90 mL extra-virgin olive oil, plus 1 tbs for frying (I found I used much more than 90 mL, as the eggplant just soaks it up – don’t be afraid to use more if you need to!)
- 3 small cloves garlic, finely chopped (I minced mine)
- 1 tbs finely chopped fresh ginger (I grated mine)
- 1 tsp ground cumin
- ½ tsp ground coriander seeds (I used crushed, whole seeds)
- ½ tsp cinnamon
- 2 tsp harissa (I used harissa seasoning from here)
- ¼ cup rice malt syrup (you could also use coconut nectar, agave nectar or another thick sweetener)
- 3 tsp sun-dried tomato pesto (I used homemade tomato relish)
- 1 tbs + ½ tsp lemon juice
- 1½ tsp sea salt (I used himalayan salt)
- Coriander leaves to garnish
Preheat your oven to 220c. Line a large oven tray with baking paper.
Halve each eggplant crosswise then slice each half into 6-8 wedges (6 if the eggplant are on the small side, 8 if large.). Put the wedges into a large bowl and drizzle them with the 90 mL of olive oil. Use your hands to mix them together so the wedges are thoroughly coated in the oil. Tip them onto the prepared oven tray and spread them out in a single layer.
Put the tray in the oven and roast the wedges for 30 minutes or until they’re deep golden, turning them halfway through the cooking time.
Meanwhile, heat the remaining tablespoon of oil in a very large frying pan over low heat. Add the garlic and ginger to the pan, and cook them, stirring, for 30 seconds. Now mix in the spices, harissa, rice malt syrup, tomato pesto, lemon juice and salt then turn off the heat.
When the eggplant wedges are ready, re-heat the honey mixture over low heat. Using tongs, carefully transfer the wedges to the glaze mixture in a single layer. Cook them gently, turning them carefully once or twice, for 8 minutes or so until they have become impregnated with the glaze (just keep an eye on them as the glaze scorches easily).
When the wedges are ready, turn off the heat and taste the glaze – add a little more lemon juice or salt it necessary. Using tongs once again, carefully pile the wedges into a shallow bowl or dish. Scrape any remaining glaze over the top. Sprinkle with tiny coriander or mint leaves and serve warm or at room temperature.
I served this dish hot, over a bed of cous cous.