Eggplant in lemon-honey caramel

500 g eggplant

5 cloves of garlic

2 Art. l. honey

50 ml lemon juice

5 h. l. 0. red pepper

1 h. l. ground coriander

parsley

vegetable fat

salt

cut eggplant into thick slices 0.5-0.7 ml. Liberally salt and leave for an hour. Well wash the salt, put on polotenechko and give dry.

Vegetable oil to fry the garlic, thinly sliced to a ruddy light, do not throw it, just remove from the oil.

In garlic butter fry until cooked eggplants on both sides.

Until eggplant languished in salt, I made caramel.

To do this, 3 tbsp. spoon of honey mixed with lemon sokom.Dovesti data to a boil ingredients, 7 minutes to boil on a tiny heat, then add back garlic, coriander and red pepper

Fried eggplant mixed with caramel and sprinkle with finely chopped greens. Put in the fridge for a couple of hours for impregnation.