The creamy, dreamy insides …
I will honestly never recover from that first bite.
The creamy, dreamy insides …
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
I will honestly never recover from that first bite.
A great payoff for very little work!
As an alternative, use store-bought chili crisp.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Dan recommendsFly By Jing.
Published by Union Square & Co. Wash the eggplant, then pat the skin dry completely.
Place the eggplant on the prepared sheet pan.
Bake for 45 minutes to 1 hour, until the skin is wrinkly and the eggplant is extremely soft.
Remove from the oven, cover with a clean kitchen towel, and let steam for 15 minutes.
(This facial makes the insides extra soft and delicious.)
Meanwhile, in a small bowl, stir together the yogurt and chili crisp.
Transfer the whole eggplant to a serving platter (or dont).
Slice it lengthwise, leaving the stem intact and taking care not cut all the way through.
Use tongs to pry it open, then spoon the chili-yogurt mixture all over its flesh.
Spoon a little more of the crisp over everything and serve.
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