HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Lime and Honey Glazed Eggplant
with Mint Chutney

Serves 4

Eggplant 
Slices of eggplant, preferably the long, purple Japanese variety, are delicious grilled and need only a brushing with oil and honey. Served with an Indian-style chutney made with orange juice, toasted pine nuts, and fresh mint, the combination is flavorful and refreshing.

Mint Chutney

3 cups freshly squeezed orange juice
3 tablespoons pine nuts, toasted and coarsely chopped
1/3 cup loosely packed mint leaves, cut into fine ribbons
1/4 cup plus 2 teaspoons extra virgin olive oil
Fleur de sel, coarse sea salt, or Kosher salt
Freshly ground black pepper

1/4 cup honey
1/4 cup freshly squeezed lime juice
4 to 6 Japanese eggplants, or 2 medium globe eggplants

To make the mint chutney:

In a medium saucepan over high heat, bring the orange juice to a boil. Decrease the heat to medium and boil until reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.

In a small bowl, combine the pine nuts, mint, reduced orange juice, and 1 teaspoon of the olive oil. Stir to combine and season with salt and pepper. Set aside.

To grill the eggplant:

In a small bowl, combine 1/4 cup of the olive oil, the honey, and lime juice and set aside.

Light a medium-hot fire in the grill.

Slice the eggplants 1/4 to 1/3 inch thick, lengthwise if using Japanese eggplants and crosswise if using globe eggplants. Brush the slices with the remaining teaspoon of olive oil, season with salt, and grill for 1 to 2 minutes, rotating once about 45 degrees to achieve crosshatch grill marks. Flip the slices, brush with the oil and honey mixture, and grill for 1 to 2 minutes on the second side, rotating once. Remove the eggplant slices from the grill and arrange on a platter or 4 individual plates. Brush again with the oil and honey mixture, and top with mint chutney. Season lightly with pepper.

 

Buy the Book!

 

from:
Big City Cooking
Recipes for a Fast-Paced World
by Matthew Kenney
and Joan Schwartz
Photographs by William Meppem
Chronicle Books
$24.95 Paperback
208 pp
ISBN: 0811832228
Recipe reprinted by permission..

 

Big City Cooking

Recipes

 


Cookbook Profile Archive

 

This page created May 2003


FoodWine
The FoodWine
Main Page

 

Football Recipes
Football Party Recipes

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCrazy Cat Toys