Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta!

Ingredients:
Chinese eggplant
olive oil
salt and pepper
feta cheese (for topping)
parsley (for topping)

for the sauce:
1 cup parsley
1 cup green onion
1 heaping tablespoon of tahini paste
1/4 cup roasted red peppers
1 garlic clove, crushed
2 tablespoons of lime
1 teaspoon sea sal
1 teaspoon chili peppers

Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside.

Method
Preheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes.

when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!