With incredible flavours of Zhoug and Tahini, this is the only the only way to eat Eggplant. Trust us. Cooked in Roccbox by the incredible @chefphilli.\n \nFEATURED PRODUCTS\n\nGozney Roccbox\nGozney Pizza Server\nGozney Infrared Thermometer\n\n \nINGREDIENTS\nAUBERGINE \n\n2 Aubergines, sliced into tenders\n2 tbsp salt\n400ml water\n4 tbsp olive oil\nTahini Yoghurt\n4 tbsp tahini\n2 tbsp yoghurt\n2 tbsp water\n\nZHOUG \n\n½ tsp ground cardamon mini seeds\n1 tsp teaspoon cumin seeds\n½ tsp coriander seeds\n2 jalapenos, sliced (start with one, if unsure)\n2-3 garlic cloves, minced\n1 bunch coriander\n1 bunch parsley\n½ tsp salt, more to taste\n120ml olive oil, more to desired consistency\n2 tbsp fresh lemon juice\n½ tsp Aleppo chili flakes\n\n \nDIRECTIONS\n\nSlice the aubergine into tenders and cover with salt and water to draw out the moisture. Place to one side.\nToast all the seeds in pan hot cast-iron pan in Roccbox or Dome until fragrant. Make sure not to burn them.\nBlend the seeds in a Pestle and Mortar then blend in garlic. Then mix in the olive oil, salt, lemon juice and Aleppo chilli flakes and jalapenos. Finely chop coriander and add to the mix.\nMix together the yoghurt and tahini with water. Finish off with a sprinkle of salt.\nHeat a cast-iron pan in your Gozney outdoor oven. Pat dry the aubergine, brush with olive oil and add to the pan. Cook for 12-15 mins at 300°C\/570°F until golden.\n\n Serve the tahini yoghurt on a plate, add on aubergine and finish with Zhoug. Enjoy!\n\n \nCourtesy of Gozney.