
Burnt Eggplant
Make this Tonight - "Yacht Rockin’ Kabobs "
15
Prep Time (minutes)
40
Cook Time (minutes)
4
ServingsIngredients
- 1 large eggplant
- 1 cup strained yoghurt
- 2 garlic cloves, finely minced
- ½ lemon, juiced
- 3 sprigs roughly chopped parsley
- ¼ teaspoon sea salt
- Pinch cracked black pepper
- ¼ cup white sesame seeds, lightly toasted
- 1 tablespoon wildflower honey
- Pinch Montana Mex seasoning
Steps
- Preheat oven to the high Broil setting on your oven.
- Line a small baking sheet with aluminum foil and place washed eggplant on a sheet pan.
- Set sheet pan in the oven so that the eggplant is 4 inches from the upper oven element.
- Broil for 6-10 min. Keep an eye on this as it cooks, as cooking time will vary depending on eggplant size; look for black and charred top skin and an eggplant that is soft inside when poked with a pairing knife.
- In a small bowl, stir yogurt, garlic, lemon juice, parsley, salt & pepper.
- Remove eggplant and let cool for 10 -15 min.
- With a paring knife, slice the top of the eggplant vertically from stem to bottom.
- Using a fork, fluff the cooked eggplant for a few seconds until lightly broken up, then add the yogurt mixture and stir until mixed to your desired texture and consistency.
- Check for seasoning and adjust to your taste.
- To finish, place eggplant on a serving platter. Drizzle with honey.
- Sprinkle mild red chile seasoning and top with the chopped parsley.
- To purchase Montana Mex oils and spices, check out MontanaMex.com.