Roasted Eggplant with Oatgurt Tahini Sauce
Serving Size: 6 Portions
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
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
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.