Moroccan-Style Eggplant with Honey

2 medium sized eggplants, cut into 1-inch cubes

6 tablespoons olive oil, divided

2-inch piece of fresh ginger, minced

3 cloves garlic, minced

1 teaspoon ras el hanout (or substitute garam masala + a pinch of cayenne)

2 teaspoons ground toasted cumin

2 tablespoons honey

3 tablespoons fresh lemon juice

Salt (to taste)

Fresh parsley, for serving

Add 3 tablespoons of olive oil to a large cast iron pan over medium heat. When the oil is hot, add the eggplant and cook until golden brown, stirring frequently, about 8 to 10 minutes. Make a well in the center of the pan and add another tablespoon of oil. Add the garlic and ginger sauté for a minute, then add the ras el hanout and cumin. Mix to incorporate the spices, then stir in the honey and lemon juice. Stir so that the eggplant is coated in the sauce, then turn the heat down low and cook until the eggplant has absorbed all of the sauce and is caramelized, about 5 to 8 minutes more. Serve sprinkled with fresh parsley, if desired.