Asian-Style Eggplant with Garlic, Honey, and Chili
An unexpected way to serve eggplant — one for the adventurous eaters at your table! Easy to make, too. A really intriguing recipe for eggplant in a sweet-and-sour glaze.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Wash the eggplants well, peel them, and cut each one in half lengthwise.
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Step 3:
Rub each piece with a mix of sugar and salt and let it sit for a while.
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Step 4:
After a couple of hours, rinse the eggplants and pat them dry with a clean towel or cloth.
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Step 5:
Slice the garlic into thin slivers. Pare the zest from the lemon.
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Step 6:
Pour the vegetable oil into a suitable pan. Once it's hot, add the lemon zest and sliced garlic. Fry over medium heat for about five minutes, until golden. Then lift out the garlic and zest and set the oil aside to cool.
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Step 7:
Fry the prepared eggplant halves in a skillet on both sides until browned.
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Step 8:
Stir the cooled oil together with the sugar, honey, chili, and cilantro.
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Step 9:
Warm this mixture over low heat until it thickens to the consistency of caramel.
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Step 10:
Pour the "caramel" over the fried eggplant pieces and let them sit for a few hours, until fully set.
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Step 11:
Your sweet-and-sour eggplant is ready — garnish with fresh herbs and serve.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Eggplant - 24 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
