Eggplant in Lemon-Honey Garlic Sauce

Chic appetizer of eggplant in lemon-honey sauce with garlic. Very simple and very tasty! Join now!

Ingredients

• Eggplant - about 600 g
• Honey - 1-2 teaspoons
• Lemon juice - 3 teaspoons
• Garlic - 1 clove
• Salt - to taste
• Ground black pepper - to taste
• Sunflower oil (for frying) - 10 g
• Dill greens (for decoration) - to taste

Directions

1. My eggplant, peel and cut each lengthwise into 8 parts.
2. I shift the eggplants into a colander, salt, mix and leave for 20 minutes so that the eggplants release juice and all the bitterness leaves them.
3. At the end, the eggplant can be slightly squeezed.
4. I fry eggplants in vegetable oil from all sides, until cooked.
5. I spread the eggplant on paper towels to absorb excess fat.
6. I perch lightly.
7. I'm making the sauce.
8. I slightly heat the honey in the microwave.
9. I add lemon juice and salt to honey. I mix.
10. I squeeze the garlic into the sauce.
11. I'm trying.
12. Everything here is optional. You may want more acid, or vice versa. Here already, as they say, the taste and color ... :) You can add more soy sauce, for example.
13. For me, the proportions I gave were perfect.
14. I shift the eggplants to the dish on which I will serve, pour sauce on top, sprinkle with finely chopped dill.
15. Don't worry, the bottom layers will soak up the sauce well too.
16. And it is advisable to leave for 10-15 minutes, so that all the tastes are well combined with each other.
17. Bon appetit!