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