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
Instructions
- 1.Preheat the oven on convection broil to 450F.
- 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.Place the eggplant chunks evenly on a baking pan.
- 4.Season with olive oil and sea salt.
- 5.Roast it in the oven for about 10-12 minutes until the eggplants are golden.
- 6.Place the roasted eggplants on a nice plate and pour the green dressing on top.
- 7.Garnish with fresh pomegranate seeds.
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.Preheat the oven on convection broil to 450F.
- 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.Place the eggplant chunks evenly on a baking pan.
- 4.Season with olive oil and sea salt.
- 5.Roast it in the oven for about 10-12 minutes until the eggplants are golden.
- 6.Place the roasted eggplants on a nice plate and pour the green dressing on top.
- 7.Garnish with fresh pomegranate seeds.
