For the Eggplant and Tomatoes
- 4 baby eggplants, halved and scored in a crisscross pattern with a paring knife
- Kosher salt
- 2 handfuls sungold tomatoes
- Sea salt, To Taste
- Urfa pepper, To Taste
- Mint, torn, for garnish
- Pine nuts, toasted, for garnish
- Yogurt, optional, for serving
To Make the Eggplants and Tomatoes
Preheat oven to broil. Sprinkle eggplant flesh generously with kosher salt. Let sit for 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
Drizzle eggplants with oil. Arrange on baking sheet, flesh side up. On separate pan, drizzle oil over tomatoes. Put eggplant on top shelf and tomatoes on bottom shelf of oven. Broil until eggplants are slightly charred and softened and tomatoes are slightly bursting, about 3-4 minutes. Remove from oven and let cool.
Drizzle garlic-infused honey over everything, sprinkle on some sea salt and smoky urfa pepper. Add on some torn mint and toasted pine nuts. Serve at room temperature as is or with yogurt.
For the Garlic-Infused Honey
- 3 cloves garlic, peeled and slightly smashed
- 1 scant cup honey, preferably raw
To Make the Garlic-Infused Honey
Mix the garlic and honey in a jar. Infuse for an hour or for a few days on the countertop. Store at room temperature for a few days, or in the fridge. Bring to room temperature before using.