The eggplant is also great grilled. The yogurt sauce is my version of tahini.
茄子也很适合烧烤，酸奶芝麻酱是我喜欢的版本。
Serves 4 to 6
4-6人份
材料：
6 Japanese eggplants, halved lengthwise
6只茄子，纵切
Extra-virgin olive oil
特级初榨橄榄油
1 fresh red chile, thinly sliced on the diagonal
1个新鲜的红辣椒，斜切薄片
Sea salt and freshly ground black pepper
海盐和新鲜黑胡椒
½ cup plain yogurt
半杯酸奶
¼ cup sesame seeds, toasted, plus more for garnish (see Note)
1/4杯芝麻，烤过的，留一些装饰用。
Notes: To toast sesame seeds: Put the sesame seeds in a dry skillet. Place over medium-low heat and shake the pan constantly until the seeds are golden brown.
煎烤芝麻的时候，把芝麻放在一个干的煎锅里面，中低火煎，并且不时摇动锅，直到芝麻都变金棕色。
Juice of ½ lemon
半个柠檬的汁
Fresh mint, for garnish
新鲜的薄荷，装饰用
步骤：
Preheat the oven to 450°F. Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper. Toss to coat. Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft. While the eggplant is in the oven, make the yogurt sauce.
预热烤箱大约230摄氏度，把茄子放在一个浅碗里，加入油、辣椒、盐和胡椒，混合好，让佐料都均匀粘在茄子上面，把茄子放在一个烤盘里，切面朝下，烤制40分钟，直到茄子变软，烤茄子的时候，制作酸奶酱。
Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender; doesn’t matter. Blend until creamy and smooth. Season with salt and pepper. When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and garnish with more sesame seeds and some fresh mint. Nice Moroccan dish.
把酸奶、芝麻和柠檬汁放在料理机或者搅拌机里面，选哪个无所谓，搅拌，直到变奶油状，并且很顺滑。加入盐和胡椒调味，当热的茄子烤好之后，拿出来，淋上酸奶酱，用留下的芝麻和薄荷装饰。非常棒的摩洛哥菜肴！
特别说明：这道菜出自大神Tyler Florence哦~
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