• 2 Asian eggplants, halved lengthwise
  • ¼ cup ghee or olive oil, divided
  • sea salt
  • ½ cup yogurt
  • 1 garlic clove, grated
  • 1 small slicer tomato, seeded and finely diced
  • ½ cup finely chopped mint leaves
  • toasted black and white sesame seeds, for garnish (optional)

Serves 1-2


  1. Preheat oven to 425F.
  2. Using a sharp knife, lightly score the eggplant faces. Brush with 2 tablespoons oil, season with salt, and roast until deeply brown, about 15-20 minutes.
  3. Meanwhile, whisk together the yogurt and garlic in a small bowl and season with salt. In another bowl, toss the tomatoes with mint and season to taste.
  4. Top roasted eggplant boats with tomato-mint salsa. Drizzle yogurt over, and dot with cilantro sprigs and sesame seeds, if using.