Mmhmmm. Organic oven roasted eggplant with olive oil, balsamic, toasted sesame seeds, and cracked pepper. Scored to let the steam escape. Crispy on the outside and creamy on the inside. This is my favorite way to cook this amazingly versatile vegetable at the moment. I’ve been particularly busy lately and this method requires so little work. Just halve and score, drizzle with oil, and roast at 400˚F for 30-40 minutes. No flipping or rotating required. I enjoyed this one for lunch with leftover red quinoa (dinner the night before) and fresh salad greens.