Chevre & Roasted Eggplant | Laura Chenel

Ingredients

• 2 eggplants
• 2 Tbsp olive oil
• 1-pint figs slightly underripe
• ¼ cup pomegranate seeds
• ½ cup pistachio, roughly chopped
• 1 bunch of mint leaves picked down
• Salt and pepper to taste
• 1 cup Laura Chenel Chef’s Chèvre or substitute with one 8 oz. Original Log
• 2 Tbsp tahini paste
• Zest and juice of 1 meyer lemon
• 2 cloves garlic, grated
• ½ tsp salt