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Broiled baby eggplants with roasted sungolds, drizzled with garlic-infused honey, toasted pine nuts, torn mint and urfa pepper.
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Eggplant: Cut a few baby eggplants (sometimes called Indian eggplants) in half, then score in a criss-cross pattern with a paring knife. Sprinkle kosher salt generously all over cut side and let sit for about 30+ min. to draw out excess moisture and bitterness. Rinse under cold water and pat dry. Drizzle or spray neutral oil all over eggplants. Broil, cut side up, on high for about 3-4 inches from the heat source until eggplants are golden brown and a little charred in some spots. Meanwhile, toss a few handfuls of sungold tomatoes in oil and roast in the oven (until slightly bursting) on a lower rack while the eggplants are broiling. Remove everything from oven and let cool a bit.
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Drizzle garlic-infused honey over everything, sprinkle on some seat salt + smoky urfa pepper. Add on some torn mint + toasted pine nuts. Serve at room temp as is or with yogurt.
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Garlic-infused honey: Peel and smash a few cloves of garlic, keeping them mostly in large pieces. Mix and cover with about a cup of honey (preferably raw) in a clean jar. Infuse for an hour or for a few days on the countertop. You’ll have a lot of infused honey left–use on pizza, roasted meats and vegetables. If you’re iffy about leaving the garlic-honey on your countertop, feel free to refrigerate it. But take the honey out of the fridge and bring it to room temp so it’s easier to drizzle.
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