Roasted Eggplant With Tamarind Glaze And Mango Chili Yogurt Dipping Sauce

"Roasted Eggplant with Tamarind Glaze and Mango Chili Yogurt dipping sauce. Sometimes the most delicious food isn't photogenic, but today I'm just a cook that had an eggplant, that felt guilty about her decreased consumption of veggies lately, who made this dish with sauces sent by a friend (@essieizspicy - The kindest human and definitely such an inspiration to me in business and life). These eggplant wedges are sweet and sour and the spicy yogurt goes perfectly well. When not trying to make anything complicated, that's when the best dishes emerge."
-- @thedaleyplate

Serves 2


For the eggplant:

1 medium eggplant
1 teaspoon salt
1 teaspoon fresh black pepper
2 tablespoons olive oil 
2 tablespoons @essiespice Tamarind OH sauce 
1/4 cup parsley, finely chopped

For the dipping sauce:

1/2 cup plain yogurt
1 teaspoon @essiespice Mango Chili Medley 


Preheat oven to 425F.

Slice the eggplant lengthways, first in half and then cut each half into three wedges. Brush every side with olive oil and season with salt and pepper. Brush with tamarind sauce and roast for 15 - 20 minutes, turning halfway through the cooking process. Remove from oven and transfer to a serving platter. Sprinkle with parsley.

For the yogurt sauce, combine the plain yogurt and mango chili sauce in a small bowl.