This really easy dish is so good, so so good. In about 30 minutes it's done and the prep time is almost nothing.
1 Eggplant cut in half. Experiment here and try different kinds of eggplants. There is a huge variety at our Farmer's Market.
1 cup of fresh cilantro. Smell it in the store, if you don't get that fresh cilantro smell right away, get it somewhere else.
1 cup of fresh mint leaves
5 cloves of garlic
3/4 cup of extra virgin olive oil
1 tsp Tahini
Juice of 1 lemon
1 tsp honey
Kosher salt and pepper
To make the absolutely yummy sauce ( do not make this on a date night. It is really garlicky. It also has a little kick to it so if you don't like a lot of garlic, cut back to 3 cloves).
In a food processor, puree the cilantro, oil, mint, garlic, lemon, tahini, honey, salt and pepper until mostly smooth. It should be a pesto consistency. If it's too thick, add more oil
Put this aside in the fridge.
Cut an eggplant in half and lightly salt them. Place on foil in a 400 degree pre-heated oven on broil.
( Alternatively you can grill the halves outdoors).
After about 15 minutes, flip the eggplant halves over and cook the other sides for another 14 minutes.
After removing from oven, make sure they are cooked all the way through by inserting a fork into the middle to check for softness.
Spoon the sauce over the top and enjoy!!!!!