Roasted aubergine (eggplant) with honey garlic sauce is a simple side dish that's bursting with great flavors! Sweet, savory, and easy to make, it's perfect for any meal.
If you're looking for a new way to enjoy aubergines (aka eggplant), this roasted aubergine with honey garlic sauce recipe is a must-try.
The dish combines the mild, creamy texture of roasted aubergine with a sweet and tangy sauce that perfectly balances the natural flavors of the vegetable.
The honey garlic sauce adds a delightful glaze, giving this eggplant side dish rich sweet, smokey and savory flavors.
Roasting aubergines enhances their inherent sweetness and creamy texture. Paired with the honey garlic sauce, this dish transforms into a flavorful and versatile option.
You can serve it as a main course, a side dish, or even incorporate it into other recipes.
The simplicity of the ingredients and the ease of preparation make it a go-to recipe for any occasion.
Try serving this eggplant side dish with Portobello Mushroom Steaks, Whole Roasted Cauliflower, or Zucchini and Corn Fritters for a veg-packed meal that will hit your five a day in no time. Or Find Vegetarian Recipes for even more choices.
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Why You'll Love This Recipe
- Flavor Explosion: The combination of sweet honey and savory garlic on tender, roasted aubergine is a treat for your taste buds.
- Simplicity: With just a few ingredients and straightforward steps, this recipe is easy to prepare.
- Versatility: This dish can be served as a main course, a side dish, or even used in sandwiches and salads.
- Healthy: Aubergines are low in calories and high in fiber, making this a nutritious choice.
- Impressive: Despite its simplicity, this dish looks and tastes gourmet, perfect for impressing guests.
What does it taste like?
This roasted aubergine with honey garlic sauce has a rich, savory flavor with a sweet, caramelized glaze.
The roasted aubergine is creamy and tender, while the sauce adds a tangy sweetness and a hint of garlic aroma.
Ingredients
- Aubergine (Eggplants): These form the base of the dish. Choose firm, glossy aubergines for the best results. If unavailable, zucchini can be a substitute.
- Salt: Used to draw out moisture and reduce bitterness from the aubergine.
- Olive Oil: Helps in roasting the aubergine to a perfect golden brown. Can be substituted with any vegetable oil.
- Black Pepper: Enhances the flavor of the baked aubergine.
- Honey: Provides sweetness and helps in caramelizing the aubergine. Maple syrup can be used as a vegan alternative.
- Garlic: Infuses the sauce with a rich, aromatic flavor.
- Apple Cider Vinegar: Adds tanginess to balance the sweetness of the honey.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Slice the aubergine into ½-inch thick rounds.
Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for about 20-30 minutes to draw out moisture and reduce bitterness.
After 20-30 minutes, rinse the aubergine slices thoroughly with cold water to remove the salt, and pat them dry with paper towels.
Preheat your oven to 400°F (200°C).
Arrange the aubergine slices on a baking sheet lined with parchment paper.
Brush both sides of the aubergine slices with olive oil and sprinkle with black pepper.
Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the aubergine are golden brown and tender.
Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine the honey, minced garlic, vinegar, and water.
Bring the mixture to a simmer, stirring occasionally. Allow it to cook for about 5-7 minutes, until the garlic is softened and the flavors meld together. Remove from heat.
Once the aubergine slices are done baking, remove them from the oven and slice them into smaller pieces (if desired).
Transfer them to a serving platter and drizzle with the warm honey garlic sauce.
Serving Suggestions
- Main Course: Serve over a bed of rice or quinoa for a complete meal.
- Side Dish: Pairs well with grilled vegetables, meats or fish. Try it with Persian Grilled Vegetable Tofu Skewers.
- Sandwiches: Use in a vegetarian sandwich with hummus and fresh veggies. Try it in this Peruvian Sandwich or Rainbow Vegetable Sandwich.
- Salads: Toss with fresh greens, cherry tomatoes, and feta cheese for a hearty salad. Try it with Caper Potato Salad, Roasted Red Kuri Squash Salad or one of these 28 Tasty Healthy Salad Recipes.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the honey garlic sauce for some heat.
- Herb Infusion: Sprinkle chopped fresh herbs like parsley, cilantro, or basil on top before serving for an added layer of flavor.
- Asian Twist: Substitute the apple cider vinegar with soy sauce and add a bit of grated ginger to the sauce for an Asian-inspired version.
Flavour Pairings for Aubergine
- Herbs: Basil, parsley, cilantro
- Spices: Cumin, coriander, paprika
- Other Ingredients: Tomatoes, garlic, lemon, yogurt
Types of Eggplant to Use
While the standard globe eggplant is commonly used, you can also experiment with Japanese or Chinese eggplants, which are longer and have a slightly sweeter flavor. Graffiti eggplants, with their unique striped skin, can also add visual appeal to your dish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the roasted aubergine slices on a baking sheet to freeze individually before transferring them to a freezer-safe bag. The honey garlic sauce can also be frozen in a small container. Reheat in the oven or on the stovetop before serving.
Make Ahead Information: You can prepare the honey garlic sauce a day in advance and store it in the refrigerator. The aubergine can also be sliced and salted ahead of time, ready to be roasted when needed.
Top tips
- Sweating the Aubergine: Don’t skip the step of salting and sweating the aubergine slices. This reduces bitterness and improves texture.
- Even Roasting: Make sure to arrange the aubergine slices in a single layer on the baking sheet to ensure even roasting.
- Sauce Consistency: If the honey garlic sauce thickens too much while cooling, reheat gently and add a splash of water to achieve the desired consistency.
FAQs
Yes, simply substitute honey with maple syrup or agave nectar.
Yes, white wine vinegar or rice vinegar can be used instead of apple cider vinegar.
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📖 Recipe
Roasted Aubergine with Honey Garlic Sauce
Ingredients
For the Roasted Aubergine
- 2 aubergine eggplants
- 2 teaspoons salt for sweating the aubergine
- 3 tablespoons olive oil
- 1 teaspoon black pepper
For the Honey Garlic Sauce
- 3 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
Instructions
- Slice the aubergine into ½-inch thick rounds.
- Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for about 20-30 minutes to draw out moisture and reduce bitterness.
- After 20-30 minutes, rinse the aubergine slices thoroughly with cold water to remove the salt, and pat them dry with paper towels.
- Preheat your oven to 400°F (200°C).
- Arrange the aubergine slices on a baking sheet lined with parchment paper.
- Brush both sides of the aubergine slices with olive oil and sprinkle with black pepper.
- Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the aubergine are golden brown and tender.
- Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine the honey, minced garlic, vinegar, and water.
- Bring the mixture to a simmer, stirring occasionally. Allow it to cook for about 5-7 minutes, until the garlic is softened and the flavors meld together. Remove from heat.
- Once the aubergine slices are done baking, remove them from the oven and slice them into smaller pieces (if desired).
- Transfer them to a serving platter and drizzle with the warm honey garlic sauce.
- Serve and enjoy
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
chara
The roasted aubergine was just so flavorful and I my family loves it, thanks for sharing this recipe
Maisie
Turned out really nice. Served it with grilled steak.
Sara Welch
This was such a unique and unexpected recipe that does not disappoint! Quick, easy and delicious; the best way to enjoy eggplant, indeed!