Honey-fried eggplant with chili
4 servings
75 minutes
Honey-fried eggplants with chili are a vibrant dish of Moroccan cuisine, combining the sweetness of honey with the spicy heat of pepper. Moroccans have long been renowned for their art of spice blending, creating unique flavor compositions. In this recipe, tender pieces of eggplant infused with olive oil aroma caramelize in honey, acquiring an appetizing golden crust. Chili pepper adds a fiery note that reveals the full flavor palette. It can be served as a standalone appetizer or as a side dish to meat and fish dishes. This is an ideal choice for those who love the balance of sweet and spicy and enjoy the richness of Eastern flavors.
1
Preheat the oven to 220 degrees.
2
Cut the eggplants into medium cubes and transfer them to a bowl. Add halved and seedless chili, honey, and olive oil. Mix well.
- Eggplant: 2 pieces
- Green chili pepper: 5 piece
- Honey: 2.5 tablespoons
- Extra virgin olive oil: 2 tablespoons
3
Place the eggplants and peppers on a baking sheet and bake for about 30 minutes until golden, stirring occasionally. Season with salt and pepper.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
