Eggplants in Honey-Lemon Caramel
Description
The appetizer is quick and easy to prepare. Eggplants in honey-lemon caramel turn out tasty and piquant. Make the caramel from honey with added lemon juice in the microwave or in a saucepan over a double boiler. Then add the spices and garlic. Mix the roasted eggplants with the caramel and let them rest in the refrigerator. The appetizer is quick and easy to make. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the washed eggplants into medium rounds.
- 3
Step 3
Sprinkle with salt and leave for 15 minutes—the bitterness will go away. Also, when frying, the vegetables will absorb less oil.
- 4
Step 4
Heat the oil in a skillet over medium heat, and fry the eggplants on both sides for 1–2 minutes per side.
- 5
Step 5
In a suitable container, mix the honey and lemon juice, microwave it, and cook the caramel for 2–3 minutes on high power. Then carefully remove it with oven mitts, squeeze in the garlic, and add ground coriander. Stir the spiced caramel.
- 6
Step 6
Place the roasted eggplants in a suitable dish, such as a ceramic one, and drizzle with fragrant caramel. Refrigerate the appetizer for 15–20 minutes.
- 7
Step 7
Then serve at the table.