- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tyler Florence
Ingredients
- 6 Japanese Eggplant halved lengthwise
- Extra Virgin Olive Oil
- 1 Red Chile thinly sliced on a diagonal or Organic Grinder Chile Seasoning to taste
- Sea Salt and Freshly Ground Black Pepper or Organic Grinder Black Peppercorn
- 1/2 cup Plain Yogurt
- 1/4 cup Sesame Seeds toasted plus more for garnish
- 1/2 Organic Lemon juice freshly squeezed
- Mint for garnish
Directions
Preheat the oven to 450°F. Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper. Toss to coat. Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft. While the eggplant is still in the oven, make the yogurt sauce.
Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender. Blend until creamy and smooth. Season with sea salt and pepper. When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and sprinkle with sesame seeds and some fresh mint to garnish.
