The Butcher Shoppe & Big Oak Cafe will be CLOSED on Memorial Day, May 25. Have a great celebration!
1 large eggplant, sliced into 1/2″ circles
1/4 c. olive oil
5 T. honey
juice of 1 lemon
1/2 T. garlic, finely minced
1/2 T. ginger, finely minced
1 t. cayenne pepper
Lay eggplant slices on paper towels. Generously salt both sides of slices. Let sit for 15-20 mins., then wipe slices with a clean paper towel. Lightly brush slices with olive oil. Place slices on grill or in skillet over medium heat until browned on both sides. Remove from heat and keep warm.
In a bowl, combine honey and lemon juice with 1/2 c. hot water, stirring to dissolve. Heat remaining olive oil in a saucepan. Add garlic, ginger and cayenne. Stir for 1-2 mins. Add honey lemon water and bring to a boil. Reduce to a light, syrupy glaze. Dip eggplant into glaze to coat on both sides. Pour remainder over top. Serves 4.