Corn and eggplant baked with honey

Corn and eggplant baked with honey
A great way to prepare these two ingredients in a tasteful and unique way.
5 van 2 Stemmen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegetables, Side dish
Cuisine World kitchen, Own recipe
Servings 4 persons
Calories 238 kcal


  • oven


  • 2 corn cobs
  • 2 eggplant
  • 125 gr greek yoghurt

Fot the honey marinade:

  • 3 tbl spoon liquid honey
  • 3 tbl spoon olive oil
  • 1 tea spoon sweet paprika powder
  • `2 tea spoon rosemary
  • salt and pepper
  • coarse salt


  • Preheat the oven to 200º.
    rinse the aubergines and corn cobs under running water.
    Cut the aubergines and corn cobs lengthwise into quarters. Mind you, you need extra power with the corn on the cob. but just by cutting them lengthwise they will curl during baking.

Make the honey marinade:

  • Mix the olive oil with the honey, sweet paprika, rosemary and a little salt and pepper. Use a brush to cover both the aubergines and the corn cobs.
  • Place baking paper on the baking tray and place the aubergine and corn pieces on top. If you have any marinade left, you can rub them again. Bake for 25 minutes at 200º.
  • Serve on a platter. First spread the greek yogurt, put the corn and eggplant on top and sprinkle some coarse salt on top. I served this with grilled haloumi. If you have parsley, an extra green touch is always nice… Let it taste!


Corn and eggplant baked with honey is a delicious dish that combines the sweetness of honey with the savory flavors of corn and eggplant. It’s a great way to prepare these two ingredients in a flavorful and unique way.
Corn is naturally sweet, so I give the honey marinade an extra touch of sweet paprika and rosemary. Slicing the corn cobs lengthwise will cause them to curl while baking. Nice to present at a party or at a BBQ. Note: I had to rely on my husband’s brutal male strength to cut the corn cobs lengthwise 😉
It is a delicious side dish option for summer meals and can also go well with grilled dishes. Definitely try!


Calories: 238kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 12mgPotassium: 665mgFiber: 8gSugar: 24gVitamin A: 346IUVitamin C: 9mgCalcium: 23mgIron: 1mg
Keyword gebakken maïskolf, eggplant ovenbaked, corn cob ovenbaked, corn spareribs, recipe with eggplant, recipe with corn, healthy vegetables
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!


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