Honey-and-Spice-Roasted Eggplant

Name: Honey-and-Spice-Roasted Eggplant
Ingredients: 3 Tbs. olive oil; 2 Tbs. honey; 1 Tbs. lemon juice; 2 tsp. ground coriander; 1/2 tsp. ground cumin; 3 medium Italian eggplants (2 1/4 lb.), halved lengthwise; 1 15-oz. can kidney beans, rinsed and drained; 1 Tbs. finely chopped shallot; 1/2 cup raw shelled pistachios; 1/4 cup packed fresh mint, finely chopped

Honey-and-Spice-Roasted Eggplant was pinched from <a href="http://www.vegetariantimes.com/recipe/honey-and-spice-roasted-eggplant" target="_blank">www.vegetariantimes.com.</a>

"Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork...."

INGREDIENTS

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3 Tbs. olive oil

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2 Tbs. honey

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1 Tbs. lemon juice

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2 tsp. ground coriander

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1/2 tsp. ground cumin

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3 medium Italian eggplants (2 1/4 lb.), halved lengthwise

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1 15-oz. can kidney beans, rinsed and drained

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1 Tbs. finely chopped shallot

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1/2 cup raw shelled pistachios

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1/4 cup packed fresh mint, finely chopped

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