During the Lenten season, seafood options always seem to be far too few. We've decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don't skimp on the sweet, so look out for an indulgent treat every week !
Oven-Roasted Sweet And Spicy Eggplant
Oven-roasted eggplant is the perfect Lent side dish. Roasting the eggplant adds a smoky element while also maintaining the meaty flesh of the melongene. We season the eggplant with spicy red chilli flakes and balance it with a dollop of honey. Top off your roasted eggplant with chopped herbs for a fresh contrast.
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 medium eggplant cut into 1-inch pieces
½ small red onion, sliced
2 cloves garlic, minced
1 ½ tablespoons honey
1 teaspoon red chilli flakes
1 ½ teaspoons salt
2 tablespoons chopped chandon beni
¼ cup olive oil
1 Preheat oven to 425°F.
2 In a sheet pan, toss all ingredients except herbs together.
3 Roast for 25 minutes, tossing halfway through. Eggplant should be golden-brown and crisp.
4 Toss eggplant with fresh herbs and serve.
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