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.