Chili Roasted Eggplant with Honey
"Eggplants are a summer bumper crop. If your garden is healthy and the weather has been cooperative, you can expect dozens of the purple fruits before the weather cools in the fall. Once when I was younger, we planted half a dozen of the plants in our vegetable garden and got a HUGE harvest from July to September. We had so many that we were giving eggplants away by the bagful! If you are interested in growing eggplant in your home garden, Bonnie Plants has great resources for gardeners."
NotesCalories: 1258kcal | Carbohydrates: 22g | Protein: 1g | Fat: 133g | Saturated Fat: 18g | Sodium: 165mg | Potassium: 203mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2925IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2.5mg
Serves4
Preparation Time10 min
Cooking Time15 min
Ingredients
- 5 small heirloom eggplants
- 1/4 c Waxing Kara Honey
- 1/4 c chili oil
- 1 clove garlic smashed
- salt and pepper to taste
- fresh cilantro chopped
- 2 c light olive oil
- 8 tsp. red pepper flakes or 4-5 small whole red chilies
- dash paprika
Instruction
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Preheat your oven to 375 degrees.
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Wash and dry the eggplant. Remove the top stem and base of the eggplant. Stand the eggplant vertically and cut into thick slices.
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In a medium bowl, emulsify garlic, honey and chili oil.
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Place eggplant onto a baking sheet, season with a dash of salt and pepper and cover both sides with marinade.
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Roast for about 15 minutes, or until soft and golden.
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Serve with goat cheese and toasted crusty bread.
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In a small saucepan, heat oil and add 4 tsp. red pepper flakes. Heat for 4-5 minutes.
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Allow to cool.
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Use a sieve to strain out cooked pepper flakes from oil.
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Pour infused oil over the remaining 4 tsp. red pepper flakes into a sterilized glass jar in your refrigerator for up to three weeks.