Sweet & hot eggplant

As a side for two: Slice 1 large eggplant lengthwise, brush with oil and either put under the broiler or brown on both sides in a griddle pan (see picture). Set aside. In a pan, saute a minced garlic clove, then add either 1 teaspoon of ground ginger or some fresh grated ginger, 1 teaspoon of ground cumin, some harissa (adjust according to your fondness for heat), the juice from 1 lemon, and 2 tablespoons of honey. Add enough water to cover the entire pan, put in the eggplant slices (the liquid should cover them halfway up) and cook on low heat until the eggplant is translucent. Serve at room temperature.