Honey-and-Spice-Roasted Eggplant

• 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

1. Preheat oven to 400F.
2. Whisk oil with honey, lemon juice, coriander, and cumin; season with salt, if desired.
3. Score each eggplant with 4 X-shaped cuts without fully piercing skin.
4. Transfer to roasting pan or rimmed baking
5. sheet, then brush cuts with 2 Tbs.
6. honey-spice mixture.
7. Season with salt and pepper, if desired.
8. Roast 45 to 50 minutes, or until tender, brushing once with 1 Tbs.
9. honey-spice mixture halfway through baking.
10. Meanwhile, combine beans, shallot, and remaining honey-spice mixture in small bowl.
11. Just before serving, add pistachios and mint, and toss to combine.
12. Place 1/3 cup bean mixture in center of each eggplant.

olive oil, honey, lemon juice, ground coriander, ground cumin, italian eggplants, kidney beans, shallot, pistachios, fresh mint

Taken from www.vegetariantimes.com/recipe/honey-and-spice-roasted-eggplant/ (may not work)