Aubergines/Eggplants Chili and Honey Sauce

Keeping a balanced diet means playing a lot with your veggies to find ways to create interesting meals that involve vegetables only. This is what I do in order to reduce the amount of meat consumed weekly in the household. Keep some chilies in your fridge and you’ll realise that they can really add a lot of character to your dishes.
In this case, I simply grilled some vegetables I had in the fridge, but thanks to the magic combo of chili, vinegar (or lemon) and honey, they felt like a very special dish. I served them with roasted potatoes, which added crunchiness and substance to this super healthy dinner.

3 medium aubergines (750g)
1 red chili
some sherry vinegar or lemon juice
1 thyme sprig (or some dry thyme)
salt and pepper
olive oil for brushing

Step 1 – Chop the aubergines in slices 1 cm thick. Please them in an oven dished previously lined with oven paper. Brush them with olive oil and sprinkle them with salt and pepper.

Step 2 – Cook them in the grill at a medium/high temperature until they are brown on one side. Then flip them and keep grilling until they are brown on the other side. This should take around 20 minutes.

Step 3 – Once the aubergines (or your preferred selection of veggies) are golden brown and soft, take them out of the grill and transfer them onto a serving dish. Sprinkle them with the chili, previously deseeded and finely chopped.Then trickle with honey and vinegar (use a teaspoon if you need to control the splash) or lemon juice.

Step 4 – Let the dish cool down so the veggies have absorbed all the juices by the time of serving.


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