Eggplant (Aubergine) (Sweet & Sour) (((Yummy)))

1. 1

   Use Japanese (long& thin lavender color) Eggplants.

2. 2

   Slice them about 1/2” thick diagonal& arrange them in rows covering the entire bottom of a baking or cookie sheet.

3. 3

   Brush Extra-Virgin Olive Oil on top of each slice& broil until golden.

4. 4

   Turn the slices over& repeat the same brushing& broiling until golden.

5. 5

   Set aside& make another batch or a few batches the same way.

6. 6

   In a small pot& on a low flame, heat the honey until liquified.

7. 7

   In a bowl mix extra-virgin olive oil, salt, pepper, chopped cilantro, lemon juice, heated honey, cumin& sugar.

8. 8

   In a baking dish that’s about 2” deep, arrange the slices as before, only this time slightly overlapping each slice covering the entire dish.

9. 9

   Brush the sauce mixture onto each slice.

10. 10

    Add another layer of eggplant slices& brush the sauce mixture over each slice as before.

11. 11

    You can make as many layers as you wish.

12. 12

    Place into preheated 350 degree oven for about 20 minutes.

13. 13

    Remove from oven& slice into whatever size squares desired& serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.