Roasted Eggplants with Green Schug

These roasted eggplants with green lemony dressing are a must-have on your dinner table. It’s a beautiful dish combining sweetness from the honey and refreshing pomegranate seeds!

30 minutes
Serves 6
Easy
Roasted Eggplants with Green Schug

Ingredients

  • 2 eggplants, cut to chunks lengthwise
  • 1/4 cup of olive oil
  • 1 teaspoon of sea salt
  • Handful of dill
  • Handful of cilantro
  • Handful of parsley
  • 1/2 jalapeño pepper without the seeds
  • 3 garlic cloves
  • 1 teaspoon of flaky salt
  • Juice from 1/2 lemon
  • 4 tablespoons of olive oil
  • 2 tablespoons of white vinegar
  • 1 teaspoon of honey
  • 1/4 cup of pomegranate seeds

Instructions

  1. 1.Preheat the oven on convection broil to 450F.
  2. 2.Put all the ingredients (besides eggplant, olive oil, salt, pomegranate seeds) in a small food processor and process it to a smooth dressing.
  3. 3.Place the eggplant chunks evenly on a baking pan.
  4. 4.Season with olive oil and sea salt.
  5. 5.Roast it in the oven for about 10-12 minutes until the eggplants are golden.
  6. 6.Place the roasted eggplants on a nice plate and pour the green dressing on top.
  7. 7.Garnish with fresh pomegranate seeds.