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

IN­GRE­DI­ENTS

1 medi­um egg­plant cut in­to 1-inch

pieces

small red onion, sliced

2 cloves gar­lic, minced

1 ta­ble­spoons hon­ey

1 tea­spoon red chilli flakes

1 tea­spoons salt

2 ta­ble­spoons chopped chan­don beni and chives

1/4 cup olive oil

DI­REC­TIONS

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.