Roasted Eggplant with Hoyo’s Tamarind and Date Hot Sauce
3-4 eggplants, cut in halves or quarter lengthways
Hoyo’s Tamarind & Date Hot Sauce
2 teaspoons honey
1/2 cup cilantro, chopped
Extra virgin olive oil
1/4 cup fried onions
Preheat the oven to 350°F.
Cut the eggplants in half or quarter lengthways, cutting through the stalk. With a sharp knife, score diamond shape patterns on the eggplant flesh.
Place the eggplants on a baking sheet and brush with olive oil.
Roast eggplants for 40 -45 minutes until the flesh is soft and brown.
Top with cilantro and drizzle with Hoyo’s Tamarind & Date Hot Sauce, honey, fried onions and a little extra olive oil.
*Pairs well with Hoyo’s beef or lentil sambusas
Serves 4 as a side dish