Aubergine....! Honey and Harissa glazed Eggplant

Aubergine.

Tell me more.

When I cook, I weep.

Yes, we love the Perfect Italiano man, but no more so than we he knits a little coat for his dog, Bob.

There is no knitting pattern here, just a fabulous recipe using honey, harissa and eggplant (or say 'Aubergine' in a soulful voice).  I've made this dish several times now, and each time, I can't get over how mouthwatering the flavours are, how silky the eggplant is, and how the sweetness of the honey melds so well with the slight spicy hit of harissa. 

This one's definitely a keeper, just like Signor Perfect Italiano (and Bob the dog.)

Honey and Harissa Glazed Eggplant

serves 3-4 as a side dish

Ingredients

750g eggplant (about 2 medium-large), peeled

50ml extra-virgin olive oil, plus 1 tablespoon for frying
3 small cloves garlic, finely chopped
1 tblsp finely chopped fresh ginger
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp harissa paste
1/4 cup (60 ml) honey
2 tsp tomato paste
2 tblsp lemon juice
1  tsp sea salt

Method
1.  Preheat oven to 200C. Line a large oven tray with baking paper.
2.  Halve each eggplant crosswise then slice each half into 6-8 wedges.  Place the wedges into the baking tray and drizzle with 50ml of olive oil. Coat the wedges thoroughly in oil, then spread them out in a single layer. Roast the wedges in the oven for 25-30 minutes or until they are deep golden, turning them halfway through the cooking time.
3.  Meanwhile, heat the remaining tablespoon of oil in a large frying pan over low heat. Add the garlic and ginger to the pan and cook, stirring, for 30 seconds. Then stir in the cumin, cinnamon, harissa, honey, tomato paste, lemon juice and salt.  Cook until the mixture starts to boil, then turn off the heat.
4.  Remove the eggplant from the oven and carefully place into the honey mixture.  Cook in a single layer for 8 minutes, turning once.  Be careful, as the honey may start to burn.
5.  When the eggplant is cooked, season to taste with extra lemon juice and salt, if needed.  Then put them into a shallow serving dish, and spoon over any remaining honey glaze.  The eggplant can be served warm or at room temperature.  Leftovers can be stored in the refrigerator for a day or so; just reheat in the microwave for 40 seconds (it tastes even better then).

Recipe adapted from delicious (June 2010)

Ingredients, including eggplant, honey, cumin, cinnamon, ginger, garlic and harissa.

The eggplant is cooked twice, firstly in the oven, then in the sticky, sweet and spicy honey and harissa glaze.

The eggplants can be left unpeeled, but the texture is much better when they are peeled, I think.

Velvety aubergine...