Roasted Eggplants with Green Schug

About

Roasted eggplants with green lemony schug dressing and pomegranate seeds. A beautiful dish combining sweetness from the honey and refreshing pomegranate.

Ingredients

3 3 eggplants, halved

1 cup 1 cup green schug (cilantro, parsley, garlic, lemon)

1/2 cup 1/2 cup pomegranate seeds

4 tbsp 4 tablespoons olive oil

1 tbsp 1 tablespoon honey

1 tsp 1 teaspoon salt

Instructions

1. Halve eggplants and score the flesh.\n2. Brush with olive oil and roast at 400F for 25 minutes until tender.\n3. Make green schug by blending cilantro, parsley, garlic, lemon juice, and olive oil.\n4. Drizzle schug over roasted eggplants.\n5. Top with pomegranate seeds and a drizzle of honey.