Eggplants with Ginger and Red Pepper Sauce:
    3 narrow Oriental eggplants
    1 inch ginger chunk peeled
    1 large red bell pepper, roasted and peeled
    1 medium scallion
    1/2 Tb honey
    1/2 ts salt
    1 ts rice vinegar
    1 Tb vegetable oil
    1 Tb sesame oil

Preheat Oven to 375 degrees. Slice scallion and ginger. Combine scallion, ginger and bell pepper in food processor with honey, salt, vinegar and oil. Puree until smooth. Halve eggplants lengthwise. Deeply score a diagonal crosshatch pattern at 1/2 inch intervals to cut through flesh nearly to skin. Press 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 then 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 tender, 1/2 hour or more. Sprinkle with baked sesame seeds.



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