Baked Eggplant with Sesame Yogurt and Mint

1. 1

   Preheat the oven to 450F.

2. 2

   Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper.

3. 3

   Toss to coat.

4. 4

   Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft.

5. 5

   While the eggplant is in the oven, make the yogurt sauce.

6. 6

   Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender; doesnt matter.

7. 7

   Blend until creamy and smooth.

8. 8

   Season with salt and pepper.

9. 9

   When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and garnish with more sesame seeds and some fresh mint.

10. 10

    Nice Moroccan dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.