Grilled Honey Eggplant

Directions

1. Start by making a honey dressing. Combine honey, red wine vinegar and water in a bowl, mix.
2. In a saucepan, cook the garlic in olive oil, over medium-low heat, until fragrant and then add the cumin and red pepper flakes and cook for an additional one minute.
3. Add the honey mixture to the pan and bring up to a boil, reduce heat and simmer gently until slightly thick. Season with salt and pepper.
4. Next, prepare the eggplant. Slice large eggplants into disks or small eggplants in half lengthwise.
5. Sprinkle cut sides with salt and let rest on paper towel for 15 to 20 minutes to release water, then pat dry with paper towel.
6. Preheat your barbecue and brush the eggplant with olive oil. Grill the eggplant until charred and tender.
7. While the eggplant is still hot, toss in a bowl with the sauce and serve on platter with mint leaves and chives.