Honey Baked Eggplant Wedges
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Spanish; Vegetarian
Serves: 2
  • 1 eggplant - skin left on
  • generous pinch salt
  • 2 tablespoons honey
  • 1 tablespoon olive oil (I used lemon infused)
  • 1 teaspoon ground cinnamon
  1. Pre-heat the oven to 180 degrees
  2. Cut the eggplant in half and then into four sections to make 8 pieces
  3. Mix the salt, honey, oil and cinnamon in a bowl and brush each piece of eggplant
  4. Bake in the oven for 20-25 minutes until golden in color
  5. Serve with fresh coriander leaves and if desired plain Greek style yogurt and rice
Double or triple the recipe as required to make a larger serve
Use any left overs cold on sandwiches or on a share platter
Recipe by A Fresh Legacy at https://afreshlegacy.net/honey-baked-eggplant-wedges/