Eggplants Baked with Gingered Red Pepper Puree
Preheat oven to 375°F. Slice scallion and ginger. Seed and slice chili(s). Combine scallion, ginger, chili(s) and bell pepper in food processor with honey, salt, vinegar and oil. Puree until smooth.
Carefully and evenly halve eggplants lengthwise. Deeply score a diagonal crosshatch pattern (at 1/2" intervals) to cut through flesh nearly to skin. Press the sides of the eggplant to open the cuts. Spoon sauce into them, then spread remainder on top.
Set halves in a baking pan or dish just large enough to hold them in a single layer. Pour in a shallow slick of water, just to cover bottom of pan. Cover pan with foil. Bake until eggplants are very tender, a half hour or more.
At the same time, spread sesame seeds in a small pan. Set in oven and bake until tan, about 5 minutes. Set aside.
Arrange eggplants on a platter, sprinkle with sesame seeds and serve hot. Serves 4.