Courtesy of PureZing

Serves 4

INGREDIENTS:

4 Eggplants, halved
2 Tablespoons chili oil
2 Tablespoons coriander seeds
2 Tablespoons sesame seeds
5 garlic cloves, pressed or finely chopped
2 Tablespoons fresh ginger, grated
1 ounce coconut milk
Sea salt

DIRECTIONS:

Preheat oven to 400 degrees.

Halve each eggplant and brush chili oil on cut side. Place eggplants on baking sheet cut side up and cook for 40 minutes till soft. Put cooked eggplant into bowl, dispose of skin.

Crush the coriander seeds and in a small hot skillet, dry roast them with the sesame seeds for 1-2 minutes till fragrant. Remove from heat. Heat coconut milk, add ginger and garlic and cook for a few minutes. Add coriander and sesame seeds and eggplant and mix well.

Serve in a bowl and use toasted pita pieces to dip.