Honey Glazed Eggplant

2 Small Eggplants
100ml Talinga Grove ExtraVirgin Olive Oil
3 Tbspn White Wine Vinegar
2 Tbspn Honey
4 Tbspn Water
8 Basil Leaves
2 Sprigs Tarragon
¼ bunch of Coriander

Cut eggplant into 3mm slices. Season with salt and pepper and pan fry in Talinga Grove Extra Virgin Olive Oil until lightly golden.

Separately, bring vinegar and water to the boil, remove, add honey and stand.
Place eggplant in a shallow dish, pour over honey/vinegar mix and allow to cool slightly.

Sprinkle with chopped herbs, cover with cling film, refrigerate and marinate for 24 hours.

(This can be served immediately and tastes great, but 24 hours marinating will intensify all the flavours.)

This recipe also features in "Fleurieu Peninsula… on your plate" cookbook.
Click here for more details. www.ep4me.com/cookbook.htm