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Glazed eggplant


  • To make the chutney, place the orange juice in a small heavy-bottomed pot and bring to the boil. Turn the heat down and simmer rapidly until reduced to ½ cup. Then add the pine nuts, mint, seasonings and 1 tspn oil. Mix well, remove from the heat and set aside.
  • At the same time, mix together the honey, lime juice, 2 tbsp oil and seasonings.
  • Then lightly spray a ridged grill (or BBQ) with oil and cook the eggplant on one side. Turn over and brush with the honey glaze, cooking for 6-7 mins until tender and golden on both sides.
  • To serve, arrange the eggplant on individual plates (or one large plate) and spoon dollops of the chutney over the top.


  • 3 cups freshly squeezed orange juice
  • 3 heaped tbsp pine nuts, toasted
  • 3-4 tbsp mint leaves, shredded
  • freshly ground salt & pepper
  • olive oil
  • 2 tbsp honey
  • 2 tbsp lime juice
  • olive oil spray
  • 1 medium eggplant, halved & sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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