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Honey Grilled Eggplant
Source: dLife

Delicious Moroccan dish made with eggplant, clear honey, lemon juice, ginger, and garlic.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 184.1
Total Carbs 38.8 g
Dietary Fiber 9.5 g
Sugars 26.7 g
Total Fat 3.1 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 648.9 mg
Protein 2.9 g
Sodium 33.2 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  whole eggplant
2 tsp  olive oil
2 each  medium garlic cloves
2 tsp  fresh ginger root
1 tsp  ground cumin
5 tbsp  Honey, extra light amber
1 each  fresh lemon juice, per fruit
1 pinch  salt
  1. Begin by preheating a griddle pan to medium heat. Cut the eggplants lengthways into thick slices. Brush each side with olive oil and then cook them in the pan. While cooking, turn the slices so they are lightly browned on both sides.
  2. Meanwhile, in a separate wide frying pan, fry the garlic in a little olive oil for a few seconds, then stir in the ginger, cumin, hot pepper sauce, honey, and lemon juice. Then, add enough water to the mixture to thin it. After, add the eggplant slices from the other pan.
  3. Cook for about 10 minutes, or until the eggplants have absorbed all the sauce. If necessary, add a little extra water, season with salt if desired, and then serve at room temperature.

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