By Micki Brown
4 medium-sized Japanese eggplant, stems removed, cut in half lengthwise
1/8 cup virgin coconut oil
1 tbsp toasted sesame oil
1 tbsp garlic, minced
½ tbsp sesame seeds
Juice of 1 lemon
1 tbsp fresh Thai basil leaves, coarsely chopped
Preheat oven to 400 degrees F.
Lightly salt the eggplant halves and let them sit for about 20 minutes. Blot with a paper towel.
In a small bowl, whisk together the remaining ingredients.
Place the eggplant, cut side up, on a shallow baking pan. Brush the garlic coconut oil mixture onto the eggplant.
Place the eggplant in the oven and roast for about 40 minutes … the insides will be soft and creamy, while the skins will be slightly crisp.
Serve and enjoy.