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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Honey Grilled Eggplant

Source: dLife

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

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 3.1 Fat, 2.7 Vegetables, 0.0 Fruits, 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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Servings

Ingredients

2.0
2 each whole eggplant 2.0
2 tsp olive oil 2.0
2 each medium garlic cloves 2.0
2 tsp fresh ginger root 1.0
1 tsp ground cumin 5.0
5 tbsp Honey, extra light amber 1.0
1 each fresh lemon juice, per fruit 1.0
1 pinch salt

Directions

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.
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.
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.