• 1 medium eggplant
• 1 Tbsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp honey
• 3/8 tsp toasted sesame oil
• 3 Tbsp regular sesame oil plus 2 Tbsp for roasting
• 2 scallions - thinly sliced
• 2 Tbsp sesame seeds - toasted

1. Preheat the oven to 400 deg. Cut the eggplant into 1/2“ coins and salt and drain. Rinse and pat dry when done to remove all salt
2. Toss slices with 2 Tbsp regular sesame oil and roast on a baking sheet in the oven until golden and eggplant is soft but not mushy, about 15 -25 min.
3. In medium bowl whisk together lemon juice, mustard and honey. Whisk in the remaining regular sesame oil and toasted sesame oil. Add salt to taste, about 1/4 tsp or more.
4. Place the roasted eggplant in a shallow, medium baking or serving dish, scatter scallions and sesame seeds over the top, and then drizzle marinade over everything. Toss together briefly.
5. Cover and refrigerate for 1 hour.
6. Serve at room temperature.

Serves: 6        Total cook time: 30 min + 1 hr refrigerate
Source: NPR 2007