- White part of 1 medium Scallion
- 1" ginger chunk, peeled
- 1 or 2 small, fresh red or green Chile Peppers
- 1 large Red Bell Pepper, roasted and peeled
- 1/2 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 teaspoon rice vinegar
- 1 tablespoon vegetable oil
- 4 narrow Oriental Eggplants (about 6 ounces each)
- 1 tablespoon sesame seeds
Preheat oven to 375°F. Slice Scallion and ginger. Seed and slice Chile Pepper(s). Combine Scallion, ginger, Chile Pepper(s and Bell Pepper in food processor with honey, salt, vinegar and oil. Purée until smooth.
Carefully and evenly halve Eggplants lengthwise. Deeply score a diagonal crosshatch pattern (at 1/2" intervals) to cut through flesh nearly to skin. Press the sides of the Eggplant to open the cuts. Spoon sauce into them, then spread remainder on top.
Set halves in a baking pan or dish just large enough to hold them in a single layer. Pour in a shallow slick of water, just to cover bottom of pan. Cover pan with foil. Bake until Eggplants are very tender, a half hour or more.
>At the same time, spread sesame seeds in a small pan. Set in oven and bake until tan, about 5 minutes. Set aside.
Arrange Eggplants on a platter, sprinkle with sesame seeds and serve hot. Serves 4.