Spicy Honey Eggplants

Ingredients for 1 servings:

• 1 kg eggplant(s)
• 1 onion(s), red
• 4 garlic cloves
• 150 g honey
• 4 chili peppers, red
• 1 tbsp coriander, whole
• 1 tbsp yellow mustard seeds
• 1 tbsp fennel seeds
• 4 cloves
• 4 bay leaves
• 4 tsp sea salt
• 5 tbsp vinegar (white wine vinegar)
• 350 ml olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

very exclusive gift from the kitchen, very tasty, also good as a cold starter

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Cut the eggplant into approximately 5 mm thick slices and place on a baking sheet lined with baking paper. Brush lightly with olive oil and then bake in the upper third of the oven for 8-10 minutes. Finely chop the onion, finely slice the garlic, deseed the chili and cut into thin strips. Briefly sauté everything with the mustard seeds, fennel seeds, coriander seeds, cloves, and bay leaves in a little olive oil. Layer the eggplant slices alternately with the spice mix in the jars. Melt the honey over low heat, then mix with the vinegar, salt, and the remaining olive oil and pour over the eggplant. The eggplants must be completely covered. Add a little more oil if necessary. Let the jars sit in the refrigerator for at least 3 weeks; they will then keep for at least 3 months.