Roasted Eggplant with Oatgurt Tahini Sauce

Serving Size: 6 Portions

 

Ingredients

2 garlic cloves chopped

1 bush of parsley

Extra virgin olive oil, 1-2 Tbsp

Sumac, 1 tsp

Salt as needed

6 eggplant, Chinese, purple 

Oatgurt

 

Tahini Sauce

Oatly Oatgurt 4 Tbsp.

Extra virgin olive oil 2 Tbsp.

Tahini 4 Tbsp.

Lemon, zest of 1 ea.

Salt to taste

Pomegranate seeds or currants as needed

 

Method

1. Set the oven to 400℉.

2. Chop the garlic and parsley to a fine consistency, add in the olive oil, sumac, and a pinch of salt, mix well.

3. Cut the eggplant in half, gently crisscross it with the tip of a knife. Sprinkle the herb mixture on top of the eggplant and bake at 400℉ for 30 minutes.

4. For the Oatgurt Tahini Sauce: In a bowl, combine the oatgurt, extra virgin olive oil, and tahini, mix well, and add in the lemon zest, season with salt.

5. Place the eggplant on a plate and pour the Oatgurt Tahini Sauce on top, garnish with pomegranate seeds or currants.