Asian-inspired Roasted Eggplant

While the studding of eggplant with sliced garlic and roasting over an open flame is a familiar method of preparation for various cuisines, including the Caribbean, the flavors imbued through the seasoning of this dish are definitely Asian. Scallion (green onion) oil with a subtle hint of toasted sesame oil along with fish sauce, balanced with fresh lime juice makes this dish of fire-roasted eggplant outstandingly delicious. And yeah, when presented, it is easy on the eye. It is an elegant dish to serve as an entree to pescatarians too. Get the recipe.

Making the dish is easy. Start by making the sauces and setting them aside then roasting the eggplant. It is important that you use a large eggplant for this dish because the vegetable shrinks when cooked. A large roasted eggplant will serve 2, or 1, depending on appetite. Click here for the recipe.

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Day 4: Entrées/Mains

Recipe: Stuffed Crown Roast

In addition to ham, I generally serve only 1 other main meat dish in the form of a roast and most of the others - a combination of seafood. This makes the pescatarians very happy.

Recipe: Blackened Fish

Recipe: Pasta-Tuna Bake

Recipe: Stuffed Calamari/Squid

For the shrimp, season with your favourite herb paste or dry rub, heat oil in pan and cook for 1 and 1/2 minutes flipping halfway; for jumbo shrimp, cook for 2 minutes.

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