Roasted Eggplant With BasBaas Coconut Cilantro Chutney

Simple roasted eggplant is the perfect backdrop for an incredible Somali inspired sauce and sweet, spicy hot honey.

Ingredients

  • 5 Japanese eggplants or 2 globe eggplants
  • BasBaas Coconut Cilantro Chutney or BasBaas Tamarind Date Sauce
  • Red Clay Hot Honey
  • 1/4 cup cilantro, chopped
  • extra virgin olive oil

Directions

  1. Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting through the stalk. Score the eggplant flesh with a knife to get a diamond-shaped pattern.
  2. Place the eggplant, cut-side up, brush them with olive oil and roast for 40 to 45 minutes until the flesh is soft and brown. Let the eggplant cool to room temperature or serve hot. 
  3. Top with cilantry and drizzle with BasBaas Sauce, Red Clay Hot Honey and a little extra olive oil.

Pro Tip: Add something crispy like thai fried onions or toasted almonds or hazelnuts. 

Roasted Eggplant With BasBaas Coconut Cilantro Chutney

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