Roasted aubergine, Tamarind Cinnamon
Ingredients
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Aubergines
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Parsley
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Olive oil
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Black Kampot Pepper
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Cinnamon Tamarind Sauce
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Greek yogurt
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Kampot Flower of Salt
Preheat the oven to 215°C.
Cut the eggplants lengthwise, then into quarters.
Brush each side with olive oil and season with salt and Black Kampot Pepper. Brush with Cinnamon Tamarind Sauce and roast for 15 to 20 minutes, turning halfway through cooking. Serve with greek yogurt and parsley.
