Roasted Eggplants Topped With Lemon Parsley Sauce And Pomegranate Seeds

Roasted Eggplants Ingredients &Amp; Method

Cut Your Eggplants Lengthwise In Half And Score (Cut The Inside In Squares Without Piercing The Skin).Brush Generously With Olive Oil, Dried Oregano, Thyme And Paprika.Season With Salt And Pepper And Place In A Preheated Oven On 180 Degrees For Around 30 Minutes Or Until The Eggplants Are Soft And Cooked Through.

Parsley Sauce

In a mixer, mix together:1 bunch parsley1 tsp dried oregano2 tbsp lemon juice1 tbsp apple cider vinegarDrizzle of olive oilSalt and pepper(Optional) pine nutsMix until creamy texture. Add oil or seasoning to taste.

Finsihing

Top the Roasted eggplants with parsley sauce, pomegranate seeds, pine nuts and dollops of cream or greek yogurt. Enjoy!