Aubergines in honey and lemon

Another Levantine mezze dish. Scrummy if left in the fridge and eaten cold with warm bread.

  • Three good-sized, firm aubergines
  • Olive oil
  • Two cloves of garlic (crushed)
  • Four tablespoons of clear honey
  • 250ml boiling water
  • Two teaspoons of cumin (crush your own from seeds if you want, or just use powder)
  • Juice of a lemon
  • Half a teaspoon of harissa (or a pinch of chilli powder if you’ve no harissa)
  • Salt (to taste)

Peel the aubergines and slice them into 1cm thick disks. Lighly brush with olive oil and grill until well browned (even a little burnt!). Heat a teaspoon of olive oil in a large, high sided frying pan. Flash fry the garlic for 30secs, then add the rest of the ingredients to form a thin sauce. Add the aubergines (in batches if they don’t fit in the pan) and cook gently for ten minutes (or until they’ve absorbed the sauce). Put in a dish and leave in the fridge until chilled.

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