Mediterranean Roasted Eggplant

GF, DF, Vegan & Refined Sugar Free

RECIPE

Ingredients

Serves 4-6

2 eggplants

3 tablespoon extra virgin olive oil

2 teaspoon Himalayan salt

1/2 teaspoon black pepper

6 medjool dates, pitted & chopped

1/4 cup fresh parsley, finely chopped

1/3 cup pomegranate seeds

Tzatziki Sauce:

1/4 cup coconut Greek yogurt

1 tablespoon fresh basil, finely chopped

1 tablespoon plant-based milk

1 teaspoon apple cider vinegar

Salt & pepper

Method

Preheat oven to 200ºC.

Cut eggplant into large 3cm cubes. Place in a large bowl coated with olive oil, salt and pepper.  Mix well using a spatula, ensuring all cubes are coated.

Bake in the oven for 20 minutes. Turn cubes and bake for another 10 minutes until crispy and caramelised.

Place all sauce ingredients in a small bowl and combine well until you have a smooth consistency. Set aside.

Transfer eggplant to a serving bowl. Top with medjool dates, parsley and pomegranate. Drizzle tzatziki sauce over.