1-2 large eggplants ½ cup olive oil Salt and pepper to taste
For the tahini dressing ½ cup Clover Authentikos, plain flavour Handful fresh parsley, coriander and mint, chopped ¼ cup tahini Juice of ½ lemon ¼ cup water Salt and pepper to taste Pomegranate seeds (optional) Fresh herbs
Method:
Preheat the oven to 180C. Slice the aubergines into thick slices onto a lined baking tray and season with salt and pepper. Drizzle with olive oil and roast for 15 minutes. Turn over and bake to allow the other side to roast until golden brown.
Combine the ingredients for the dressing in a blender and blend until smooth. Place the roasted eggplants onto a plate and drizzle over the yoghurt tahini sauce. Garnish with pomegranate seeds and fresh herbs.
Chefs Tip: You can also lightly pan fry the eggplant slices or coat them with breadcrumbs for a crispy texture