Try an Afghan recipe for Lent

BALTIMORE, Md. (Catholic Relief Services) - Lent is a time we can fast in solidarity with our brothers and sisters around the world by preparing and eating simple, meatless meals from different parts of the world.

The Lenten recipe of the week, reprinted from the Catholic Relief Services Operation Rice Bowl materials, is an Afghan dish, "Bonjan Salat (Spicy Eggplant Salad)."

Mealtime blessing: "We thank you, Lord, for this food, our family, friends, and home, and offer special prayers for those who are without food." Bonjan Salat (Spicy Eggplant Salad) from Afghanistan Serves 4 - 3 medium eggplants - 2 teaspoons course salt - ¼ cup oil - 1 ½ cups tomato sauce - ½ teaspoon pepper - 1 teaspoon hot red chili flakes - 1 ½ teaspoons cinnamon - 1 tablespoon crushed dried mint Slice eggplants into 1 ½ inch think rounds, sprinkle with salt and let stand for 15 minutes. Rinse eggplants under cold water and dry well on a towel. Brown eggplants in a skillet with oil over moderate heat for approximately 5 minutes. Remove and put into a serving bowl, and cool. Combine tomato sauce, pepper, chili flakes, cinnamon, and mint and simmer over low heat for 10 minutes. Pour sauce over eggplant; refrigerate until ready to use. Serve cold or at room temperature.

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Reprinted by Catholic Online with permission of Catholic Relief Services (www.crs.org)