• 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

Passo a passo

  1. Preheat oven to the high Broil setting on your oven.
  2. Line a small baking sheet with aluminum foil and place washed eggplant on a sheet pan.
  3. Set sheet pan in the oven so that the eggplant is 4 inches from the upper oven element.
  4. 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.
  5. In a small bowl, stir yogurt, garlic, lemon juice, parsley, salt & pepper.
  6. Remove eggplant and let cool for 10 -15 min.
  7. With a paring knife, slice the top of the eggplant vertically from stem to bottom.
  8. 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.
  9. Check for seasoning and adjust to your taste.
  10. To finish, place eggplant on a serving platter. Drizzle with honey.
  11. Sprinkle mild red chile seasoning and top with the chopped parsley.
  12. To purchase Montana Mex oils and spices, check out