Ingredients

• 1 medium-large eggplant
• Tal's Tahini Harissa Fiery Chili
• Spicy Kimchi
• 1 serrano pepper, sliced into paper-thin medallions
• Fresh basil

Method

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil or coat it with cooking spray.
• Slice off the top and bottom of the eggplant, then slice it into 1/2-inch horizontal wedges.
• Lay each flat piece on the baking sheet and lightly season with sea salt.
• Bake for 20 minutes. Carefully remove from the oven, flip each slice, and continue baking for an additional 5-10 minutes, until browned at the edges.
• Use a spatula to transfer each slice to a platter.
• Drizzle with Tal's Tahini Harissa Fiery Chili and sprinkle with spicy kimchi, serrano pepper slices, and fresh basil.

Dive in and enjoy!