Eggplant in a Zesty Sauce

Cooking method

1. Step 1:

   

   It's all very simple and fast. Here are the ingredients you'll need.

2. Step 2:

   

   Wash and peel the eggplants and cut each one lengthwise into 8 pieces. Mine were small, so I just cut them lengthwise. With big, long eggplants it's better to cut them crosswise too, unless you want them looking like spaghetti.

3. Step 3:

   

   Transfer them to a colander, salt them, toss, and let them sit for about 20 minutes so they release their juices and lose any bitterness.

4. Step 4:

   

   Look how much liquid came out! At the end, you can gently squeeze the eggplants.

5. Step 5:

   

   Fry them in vegetable oil on both sides until done, then set them on paper towels to blot the excess oil. At this stage I add a light sprinkle of pepper.

6. Step 6:

   

   Make the sauce. I warmed the honey slightly in the microwave to make it easier to work with. Stir in 3 teaspoons of lemon juice and salt to taste.

7. Step 7:

   

   Press in the garlic. Give it a taste. From here it's all up to you. Maybe you'll want more tang, or a little more sweetness. It's all a matter of taste, and you could even add a splash of soy sauce. For me, the proportions I gave were perfect.

8. Step 8:

   

   Transfer the eggplants to your serving dish, spoon the sauce over the top, and sprinkle with herbs. Don't worry, the lower layers will marinate nicely too. Ideally, let it sit for about 20 minutes so all the flavors come together. Enjoy!