Prep Time 5 min Cook time 15.
This is a perfect example of the aubergine’s adaptability as an ingredient and the genius of Moroccan cuisine that blends sweet and spicy ingredients to make this rich and robust side dish for grilled meat.
Before you start, here is a run down on aubergines and eggplants. Is there a difference between the names aubergines and eggplants? Not really. What about the varieties? Absolutely. All have a complex taste and quite a unique versatility that makes them an ideal ingredient in side dishes, main courses or dips and appetizers. The more common variety are:-
Italian eggplants are large, dark and gutsy with a tough skin and are the most versatile. There was a time when you had to soak them in salt to remove the bitterness but they now have had their bitterness grown out of them. They can be eaten hot or at room temperature and are ideal for thick cuts cooked in stews and tomato sauces, grilled or lightly fried and served with a tahini sauce . They can also be baked or smoked over a gas flame and pureed to make babaganoush.
Japanese/Chinese eggplants are long dark and thin. They are sweeter and a more delicate variety, often stir fried, braised or baked and served with a saffron yoghurt sauce.
Fairy Eggplants are the small round pinkish variety that also have a delicate texture and work well grilled, seared or stuffed.
What you will need (for two)
1 medium sized Italian eggplant
1/2 cup of olive oil
1 garlic crushed cloves
2 tablespoons honey
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon cinnamon
What to do
1 – Peel the aubergines and cut into 1/2 inch thick slices. (Use straight away – peeled and sliced aubergines darken once peeled and sliced. If you plan to put them aside peeled, keep them in a bowl of water then pat them dry before frying).
Slice aubergines in thick 1/2 slices Fry on medium heat for a minute each side
2 – In a large frying pan add a 1/2 cup of oil (like mushrooms aubergines are very absorbent) over medium heat. Fry the aubergine slices until slightly brown (about a minute each side – too long and they get soggy). Set aside on kitchen towel.
3 – Remove the pan from the heat. Make sure you have enough oil left, ( you need a couple of table spoonfuls) add the garlic to the warm oil then add the lemon juice, honey, spices and stir to blend.
4 – Put pan back on a high heat and let sauce thicken – about 1 minute.
5 – Plate aubergines at room temperature and pour sauce.
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