Eggplant in ginger and lemon caramel

To prepare this dish you will need:

• eggplant - 3 pieces (about 700 g)
• honey - 3 tbsp, juice of one lemon (about 50 ml)
• fresh ginger - 20 g
• garlic - 3 large cloves,coriander powder - 1 tsp,
• a pinch of cinnamon,
• basil, dill, parsley, rosemary,
• sea ​​salt - 1 tsp,
• oil for frying.

Cut eggplants into slices of about 0.5-1 cm thick. The thinner you will cut eggplants, the faster they will be soaked the marinade, but the more oil they will absorb during frying. Then season it with salt and leave for half an hour to excrete the bitter juice, then rinse it with water and wait until they are dry. At this time, you can prepare caramels. To do this, mix the honey and lemon juice, put on low heat, bring to a boil and boil down for about 10 minutes. During cooking, you can carefully try the future caramel, if you feel it too sour or sweet, add honey or lemon juice. Cut the ginger into thin strips and garlic into slim plates. Put in the caramel the ginger, garlic, coriander and cinnamon, mix well. Caramel is ready.

Fry the eggplants on both sides until golden brown.

Now take a deep container and lay eggplant in layers, sprinkling each layer of chopped herbs and pouring caramel.

Put the eggplants in the refrigerator for a few hours to soak.

Bon Appetit!

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