Eggplants in Lemon-Honey Sauce

1. 1 Eggplant≈ $4.33 per kg 190 g
2. 2 Honey 13 g
3. 3 Lemon≈ $4.70 per kg 25 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Curry powder 1 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the eggplant¹ into 1 cm rounds, salt, press with a plate and leave for 30 minutes, then rinse and pat dry

2. Fry the eggplant¹ in oil 3–4 minutes per side until golden brown and tender

3. Squeeze the juice from the lemon³, warm the honey with lemon juice and bring to a boil

4. Remove from heat, add curry and minced garlic⁴, mix

5. Layer the eggplants¹, drizzling each layer with the sauce and sprinkling chopped dill⁶

6. Cover and let it rest for 20 minutes, serve warm or cold