Honey Baked Eggplant Wedges

by Kyrstie Barcak on September 9, 2013

This recipe was inspired by the post my friend Gwyneth wrote about her trip to Spain and the Tapas that she enjoyed whilst there. You can read about her experiences of Spanish food and drink here.

I was going to wait until my own eggplants were flourishing in the garden until I tried this recipe but it stuck in my mind and I had to give it a try immediately…

Enjoy the flavors of this dish as a side dish or as a lovely main for a meatless meal. Add some black rice, yogurt and fresh coriander to make it more filling, or simply serve with a salad.

Have a wonderful week.

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Update: 11/09/2013.

I have added this post to join up with Simple Living and Eating who is hosting a Flavors of the World party, starting with Spain.

Select the image below to see some other great Spanish inspired recipes:

Tagged as:
Side dishes,
Vegetarian

{ 13 comments… read them below or add one }

Yum, just finished eating an eggplant meal for my tea. Love it! Your recipe sounds great, Kyrstie! Thanks for sharing.

Thank you Liz.

What a delectably simple dish! I’m using eggplant so much more now that I live in Australia and this sounds like a scrumptious way to cook it.

Thank you Krista, I hope that you give it a try

I love it Kyrstie! Such a simple and healthy way of cooking eggplant and with honey, I have never, ever tried the two together. My eggplant bushes are only 30cm high so I too, will have to buy one on the way home just to try this recipe. Thank you for sharing