Honey Roasted Eggplant

Honey Roasted eggplant with tomato, basil and brebis

2 each eggplant
1 teaspoon chili flake
¼ cup honey
1 cup olive oil
Salt
Pepper

Peel the eggplant, slice into 1 inch circles. Generously season with salt and allow to weep out, about 15 minutes

Pour the olive oil into a shallow dish, place the eggplant in the oil, flip over and insure that the eggplant is saturated with olive oil.

In a carbon steel pan on medium high heat, sear each side of the eggplant circles until golden brown. Once the eggplant is brown drizzle with honeya continue cooking for 1-2 minutes on each side.

Sprinkle with chili flakes and adjust seasoning as needed.

Cassidee Dabney
Executive Chef of the Barn