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Sweet and Spicy Moroccan Eggplant
Contributed by: Rick Galos
4 small eggplants (about 11?2 lbs.)
5 TBS olive oil, divided
4 garlic cloves, pressed or very finely chopped
4 TBS honey
4 TBS lemon juice
1 small spoon harissa (see note)
1 tsp. cumin
1/2 tsp. ginger
Note: Harissa is a hot chili sauce. Allrecipes.com gives this recipe for it: 6 oz. bird’s eye chiles, seeds and stems removed; 12 cloves garlic, peeled; 1 TBS ground coriander, 1 TBS ground cumin, 1 TBS salt, 1 TBS dried mint, 1?2 cup chopped fresh cilantro and 1?2 cup olive oil. Blend in food processor.
Peel the eggplants, and cut into 1?4 inch thick slices. Brush both sides of the slices with about 3 tablespoons olive oil.
Heat a large, non-stick frying pan over medium to medium high-heat. Fry the eggplant, turning once, until golden brown. Set aside.
Remove the pan from the heat, and allow the pan to cool for a minute or two. Add 2 tablespoons olive oil and garlic, and leave the garlic to soften. Add the honey, lemon juice, harissa, spices and salt to taste.
Return the eggplant to the pan, and bring the sauce to a simmer over medium heat. Cook the eggplant for about 10 minutes, or until the eggplant is tender and the sauce has a syrup-like consistency. Add a little water during the cooking if necessary, but not so much that the eggplant will overcook while the liquids reduce.
Serve at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)