Broiled eggplant with chilli and honey

Sometimes, you need a good side dish that is not hard to make, not complex, but simple and elegant and one that hits the spot. Here is a very healthy side dish that I love.

The eggplant is roasted and earthy, the honey adds a touch of sweetness, and the chilli a pop of spice. Be careful not to drizzle too much honey and overwhelm the dish or add too much chilli to kill the subtlety of the dish.

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Ingredients:

1 lb eggplant, cut into 1/2-inch circles

Salt, to taste

1/2 teaspoon pepper

Olive oil spray

1/2-1 red chilli, minced

1/2 teaspoon dried thyme

1 tablespoon honey

Layer the eggplants on a lined baking sheet and sprinkle with the salt and pepper. Spray liberally with olive oil.

Heat the oven in broil mode with the rack about 8 inches from the top.

Broil the eggplant on the first side for 5-7 minutes until well browned. Flip and broil for 3-4 minutes.

Remove and arrange decoratively on a plate. Scatter the chilli and thyme and drizzle the honey all over. Serve immediately.