EGGPLANT IN SPICY HONEY SAUCE

Something a little different for your mezze

2 medium eggplant (aubergines)

Olive oil

Salt

3 garlic cloves, crushed

5cm (2in) fresh ginger root grated or chorused through add garlic press to extract the juice

1 ½ teaspoon of ground cumin

A large pinch of cayenne or chill powder, to taste

6 tablespoons liquid honey

Juice of one lemon

150ml (1/4 pint) water

• Peel the aubergines ( the peel remains tough when grilled)
• Cut then into rounds about 1 cm(1/3 inch) thick
• Dip them in olive juice , turning them over and sprinkle with salt
• Cook on a griddle pan or under a grill, turning them over once, until they are lightly browned ( they do not need to be very soft, as they will cook further in the sauce)
• In a wide saucepan or frying pan, fry the garlic m 2 tablespoons of oil for seconds only, stirring and taking off the heat.
• Add ginger cumin, cayenne or chili powder, honey, lemon juice and water.
• Put the aubergine slices and cook them over a low hear, either in batches so that they are in one layer or together, rearranging them so that each slice gets some time in the sauce ( about 10 minutes or until the slices are soft and have absorbed the sauce.
• Add a little more water if necessary
• Serve cold with bread.