Love this recipe from Saveur. With the small eggplants in today’s box, you can serve one eggplant per person as a main dish.
Ingredients:
as many eggplants as you have people to feed 2 cups cilantro leaves, chopped 1 cup mint leaves, chopped 1 cup virgin olive oil 1⁄4 cup honey 6 cloves garlic, peeled 1 serrano chile, stemmed and seeded Juice and zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini, for serving 6 soft-boiled eggs, halved
Preparation:
Heat broiler to high. Place eggplant on an aluminum foil-lined baking sheet. Broil, turning as needed, until tender and charred, 8-10 minutes.
Purée cilantro, mint, oil, honey, garlic, serrano chile, juice, zest, salt and pepper in a food processor to make a smooth herb sauce. To serve, slice eggplant in half lengthwise, leaving stem attached. Season with salt and pepper. Spoon herb sauce and tahini over eggplant and arrange eggs around eggplant on a serving platter.