We first slice the eggplants in half and cut a cross-hatch pattern into the top (without cutting all the way through to the skin). Brush each half with a tablespoon of olive oil, eggplants are like sponges and will soak it all in. Sprinkle the halves with salt and pepper and put them on a baking sheet and roast in a 400°F oven for 30 minutes or until the flesh is soft to the touch. Let cool completely. We like to serve them topped with a savory yogurt sauce and our go-to is Clover Sonoma Greek organic, plain, non-fat yogurt. It’s super thick and creamy and has the perfect level of tanginess to complement the richness of the eggplant.
Stir together 1 cup of yogurt with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, one minced clove of garlic and a pinch of salt. Spoon some of the yogurt sauce onto each eggplant and garnish with fresh herbs, in this case we used cilantro blossoms because our garden is overflowing with them. And because we pretty much use it in everything 😉 we dropped a big pinch of shichimi togarashi on top as well. Bon appetit!