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Share your recipes September 2013

Rainbow Kitchen

Broiled Eggplant with Chile and Honey

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Serves 4. Oven broiled or adapt for an outdoor barbecue.


3 medium eggplants (about 1-1/2 pounds)

Olive oil for brushing

Salt and pepper to taste

1 fresh red chile, seeded and finely chopped. (Chiles of almost every taste and heat-punch are available at this time of year – use your favorite)

A few sprigs of thyme

Approx. 1 teaspoon raw honey (depending on the strength of the honey and your sweet tooth)

Lemon juice to taste


Pre-heat broiler. Peel eggplants and cut crosswise into thin (no more than ½ inch) slices. Place on a foil-lined broiler pan. Brush liberally with oil and sprinkle with salt and pepper. Broil until golden brown on one side, flip over, brush with more oil and sprinkle on more salt and pepper. Broil until the slices are a deep golden brown all over and very tender. May take one or more flips and up to 15-20 minutes.

Lay out on a plate and sprinkle with chopped chile and thyme leaves, and trickle with honey and lemon juice. Let cool for at least 10 minutes or up to a half-hour to let the flavors marry. Makes a colorful starter with some good bread or a side dish to any meat or fish main.


Allison's Article:

Some Sweets, Some Spice and Some Slightly Sour: End-of-Summer Veggies to Savor Anew


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

Meet Allison