Eggplant in Lemon-Honey Sauce

1. 1 Eggplant≈ $4.33 per kg 190 g
2. 2 Honey 13 g
3. 3 Lemon≈ $4.65 per kg 25 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Curry powder 30 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 eggplant¹ into rounds, salt, weigh down, and let sit for 1 hour; rinse and pat dry

2. Pan-fry eggplant¹ in oil until golden on both sides

3. Warm honey in a saucepan, stir in lemon³ juice

4. Bring to a boil, remove from heat, add curry powder and minced garlic⁴

5. Layer eggplant¹, drizzle with sauce, and sprinkle with chopped dill⁶

6. Repeat layers, let sit to meld flavors