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Entree
6 servings
15 minutes
40 minutes
Chef Tyler Florence
6 Japanese eggplant, halved lengthwise
Extra virgin olive oil
1 red pepper, thinly sliced on a diagonal or Spice Grinder, Chile Seasoning to taste
Sea salt and freshly ground black pepper or Spice Grinder, Black Peppercorn
1/2 cup plain yogurt
1/4 cup sesame seeds, toasted plus more for garnish
1/2 lemon juice, freshly squeezed
Mint for garnish
Preheat the oven to 450°F.
Put the eggplant in a large shallow bowl and add the oil, pepper, 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.
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