Roasted Eggplant + Tangy Tamarind
I LOVE seeing what people are doing with Spice Mama sauces! Adam & Ashley Oesterle (of Ashby Sapphire Company) threw a Mediterranean inspired dinner party, where they used Zinging Ginger to slow-roast lamb shoulder (find the recipe here), and Sweet Chili Tamarind as a drizzle over roasted eggplant with pinenuts, for a bright and tangy twist on a simple dish!
2 large globe eggplants, sliced into 1/4" thick circles
2/3 cup pinenuts
1 cup + 1/2 cup extra virgin olive oil
1 cup runny, european style plain yogurt
2 tbsp honey
1/2 jar (4 oz) Spice Mama tamarind sauce
Preheat the oven to 400. toss eggplant slices in 1 cup olive oil, and lay out on 2 baking sheets covered in parchment paper or a silicone sheet. Lay in 1 layer if possible, but a little overlap is OK. Sprinkle with kosher salt and black pepper. Place in the oven for 12-15 minutes, until tender but not mushy. Drizzle again with remaining olive oil, turn oven off. Turn broiler on to 500 degrees, and set baking sheet below it (will need to do separately for each baking sheet). Broil for 3-5 minutes, checking often, until eggplant has a golden brown crisp on top. Meanwhile, toast pinenuts in a dry skillet for 1-2 minutes, until golden brown. Make yogurt dressing my whisking yogurt with honey with 1 tbsp olive oil and a pinch of salt. Lightly drizzle yogurt over eggplant (there will be yogurt dressing remaining), and then drizzle with Sweet Chili Tamarind. Top with toasted pinenuts and serve!